Deals & Events
The Best of This Week's Boston Food Events
Spice it Up! The Roslindale location of Indian restaurant Shanti is known for its regular cooking classes. But on Tuesday, April 15 it will import that educational component to its original location in Dorchester. From 6:30-8:30 PM executive chef Andy Pokhrel will lead a spice-focused seminar about five varieties: coriander, cumin, saffron, ajawain and mustard. Besides learning about their origins, traditions and uses, guests will sample them (that's sort of the best part) through dishes like daal soup, gobi matar and carrot pudding. Take-home recipes will help you replicate what you've learned in your own kitchen, a homework assignment foodies will welcome. Call ahead to reserve a seat ($25): 617-929-3900.
2014 Rising Stars Awards. Now that warmer Spring weather finally appears to be upon us (knock on wood) we're already eager to catch the fresh sea breeze at the region's seaside restaurants. It's still a bit early for a beach day, but we'll settle for StarChefs' annual Rising Star Awards honoring the best in "Coastal New England Cuisine." You'll need to head down to the Biltmore in Providence on Tuesday, April 15 for the event, which kicks off with a 6:30 PM ceremony and continues with a tasting gala from 7-9:30 PM. But you'll be able to sample fare from honorees that span our local seaboard: winners include chef Matthew Jennings of Providence's Farmstead Inc., restaurateur Nancy Batista-Caswell of Newburyport's BRINE and Ceia Kitchen + Bar, chef Justin Walker of the Ken Oringer-affiliated Earth in Kennebunkport, and sommelier Tanya McDonough of Nantucket's Straight Wharf and Ventuno. Tickets are $95-$125 here.
National Eggs Benedict Day. Okay, we know each month is a glut of "food holidays." But breakfast lovers should take heed of one in particular that crossed our radar: National Eggs Benedict Day on Wednesday, April 16, honoring the staple sandwich that was first ordered as a hangover salve by Wall Street stock brocker Lemuel Benedict at the Waldorf Hotel in 1894. Because Boston's own palace of hangover cures, the 24-hour South Street Diner, is offering up a whopping 16 creative variations of the dish for one day only. They include lobster benedict, chili benedict, "California benedict" with avocado, and a French Toast stuffed with ham benedict. The full spread will be available from 8 AM-11 PM.
Meet the Farmer Night. There's a reason we named sandwich slinger Clover one of the local chains we love: the commitment to farm-fresh produce. As part of that identity, Clover offers a CSA program, using its restaurants as pickup points for deliveries from six Massachusetts farms. And if you're interested in dabbling in your first farmshare, the Clover HUB location in Cambridge will host a "Meet the Farmer Night" on Thursday, April 17 from 6-9 PM with all the summer participants: Red Fire Farm, Next Barn Over Farm, Enterprise Farm, Queen's Greens Farm, Crimson and Clover Farm, and Stone Soup Farm. Meet them all, learn the difference between their offerings, and pick one to join. Your pantry thanks you.
Super Burger Bros. Pop-Up Launch. Because his awesome new Future of Junk Food pop-up series with fellow jm Curley alum Mark O'Leary wasn't enough, chef Sam Monsour is behind yet another new concept: Super Burger Bros. This series was created in collaboration with personal chef Richard Chudy, the man behind Boston Burger Blog, with whom Monsour has been writing an upcoming burger cookbook. Super Burger Bros. will pop up at a different area restaurant each month until the release of the book, starting with "Level 1" at Boston Chops on Thursday, April 17 from 10 PM-1 AM. Monsour and Chudy have teamed up with Chops chef Chris Coombs for this debut, and the trio has created a lineup of creative patties that includes "Pop's Double Stack" with shaved vidalia and dill pickle yellow mustard; the "Canadian Steakhouse" with spiced onion ring "poutine" and maple gravy; the "Oktoburger" with sauerkraut and smoked beef tongue pastrami; and Boston Chops' signature "late night" burger (pictured). One-up!