Deals & Events
This Week's Food Events: The Future of Junk Food, Nantucket Wine Festival
Monday. Good news for those of us who appreciate Fritos and the finer things. There are still a few final tickets available for tonight's installment of The Future of Junk Food, a six-part series from chefs Sam Monsour (pictured) and Mark O'Leary. At 8 PM the seven-course pop-up goes down at East by Northeast. And the menu will include another round of inventive, chef-driven spins on the favorite junk foods of '80s babies everywhere. Expect "Flamin' Hot Cheetos" of pig ears, uni and lardo, and a "fried chicken TV dinner" with favas, black truffle and marjoram. Grab one of the final seats ($125) here.
Tuesday. Sherry seems to be enjoying an on-trend moment. (Even one of the hottest recent openings, Merrill & Co., has made it a focal point of its beverage program.) So since it may come in handy to have a better understanding of this once-underrated wine, check out this month's cocktail class at Tavern Road. On Tuesday, May 13, bar manager Ryan McGrale will lead Simply Sherry from 7-8:30 PM, guiding guests through everything they need to know about the drink as a solo sip and as a cocktail ingredient. You'll sip on several varieties and enjoy noshes from the Tavern Road kitchen. Tickets ($55) are here.
Wednesday. No one really needs an excuse to go to Nantucket. (Or drink copious amounts of wine, for that matter.) But if you really need to justify splurging on a Spring hotel room in ACK, the Nantucket Wine Festival is an excellent reason. The annual celebration kicks off on Wednesday, May 14 and runs through Sunday, May 18. It features a grand tasting with over 150 wineries, a culinary tent with visiting restaurants like Coppa, Deuxave and Craigie on Main, several galas, indulgent dinners and educational seminars: like a sushi and wine pairing session led by chef Tim Cushman of O Ya. Head here to browse all the events, dates, and ticket packages available.
Thursday. We're all suckers for hard-to-find beers. So sign us up for this Thursday, May 15, when Foundry on Elm hosts a Tap Takeover with Dogfish Head Craft Brewed Ales. The taps will be pouring nine rare brews from Dogfish: limited releases, styles that are about to be retired, and a few that have never been available on draft before. (Among these so-dubbed "occasional rarities" are Black & Blue, a Belgian style golden ale fermented with blackberries and blueberries, and Red & White, a bold Belgian brewed with coriander and orange peel and fermented with pinot noir juice.) The taps flow at 5:30 PM.