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May Newsletter The Garum Factory
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Cooking With Jody Farmer's Market Tour and Grilling Class Sunday, July 12 11 am Visit vendors of the Harvard Square farmers’ market with Jody and learn great summer grilling techniques $100 per person includes market tour, cooking demo, seated lunch with wine pairings, tax and gratuity
ON THE MENU Vegetable salad...grilled squash blossoms with herb ricotta Proscuitto-wraped figs Hobo pack...shrimp, bucatini Tuscan-style sirloin...parmigiano-reggiano, lemon, truffle oil Call 617.661.5050 to reserve your spot TUSCAN GETAWAY OF A LIFETIME!!!!! ENTER TO WIN... A two night stay at the Antinori's Tuscan Agriturismo Fonte de Medici with round-trip airfare for two provided courtesy of Alitalia!!!
Tickets are $25 with proceeds benefitting The Greater Boston Food Bank Tickets can be purchased at Rialto until July 15 including during our Tuscan Wine Barbecue on July 14 and 15 The drawing will be held the evening of July 15. A special thank you to our Tuscan Wine Barbecue Sponsors:
ANNUAL RIALTO WINE BBQ TUESDAY & WEDNESDAY, JULY 14 & 15, 2009 under the stars
Reception followed by 3 courses + 3 wines 6 pm reception $95 per person includes tax and gratuity Call 617.661.5050 for reservations ON THE MENU... Reception Grilled octopus bruschetta...crushed tomato, bean puree Beef carpaccio...aromatic salad Grilled zucchini blossoms...sheeps' milk ricotta, pecorino Cool soup shooters Antinori Santa Cristina Campo Grande Orvieto First Grilled tuna...radicchio, pepper sauce, capers, olives, arugula Castello della sala estate Bramito del Cervo Chardonnay Second Porchetta...sweet and sour figs, prosciutto, potatoes Villa Antinori Toscano rosso Third Watermelon gelee...yogurt sorbet, black pepper crisp, minted fresh fruit Montenisa Francicorta Brut sparkling
FARMERS' MARKET DEMO WITH CHEF DE CUISINE CAROLYN JOHNSON TUESDAY, JUNE 17, 2008 12:30 - 2:00 Carolyn ("CJ") Johnson welcomes everyone to the Harvard farmers market with a special rhubarb and cheese treat made with local ingredients Drop by for a taste and shop for your groceries at the market
FRIENDLY TAKEOVER WITH THE DIVAS UNCORKED TUESDAY, JUNE 17 6-8PM Chef Jody Adams and the Divas invite you to join them in the Rialto lounge to sip, nibble and chat
TASTE OF CAMBRIDGE THURSDAY, JUNE 19 5:30 - 8:30 100 - 800 Technology Square, Cambridge Join us for the 6th annual Cambridgefood festival. Participating restaurants include: Grafton Street Pub & Grill, Upstairs on the Square, Chez Henri, Temple Bar, The Asgard, Craigie Street Bistro, Tavern in the Square, Harvest, East Coast Grill, Rialto, Henrietta's Table, Hong Kong Restaurant, Finale and many more. Cambridge’s own Jimmy Tingle will emcee this year’s event.
GUERRILLA GRILLING: PART TWO MONDAY, JUNE 23 Chef Jody Adams is taking it on the road with her GUERRILLA GRILLING ADVENTURES. Check out her blog to see where she is going next with her pantry of goodies and little portable grill.
A WINE CLASS ON ITALIAN WHITES SATURDAY, JUNE 28, 2008 1:00 - 2:30 pm $40 4 Italian white wines + nibbles with Wine Director Kelly Coggins Whether it is a dry white from the Northeaster region of Alto Adige or a smooth Venetian white from a little farther South, Italy has lots to offer when it comes to white wines. Wine Director Kelly Coggins will lead the fun, casual class from from 1:00 - 2:30 in the Rialto lounge. Light, delicious nibbles will be paired with the wines. Call 617.661.5050 for reservations
MONTH END SUNDAY SUPPER + WINE DINNER SUNDAY, JUNE 29, 2008 3 courses + 3 wines = $60 Call 617.661.5050 for reservations Please note: the menu is subject to change. We are also happy to accomodate your allergies and dietary restrictions, BBQ WITH WOMEN CHEFS & RESTAURATEURS We are headed down to Little Compton, Rhode Island Rialto will be serving mini BLTs
BREAKING NEWS: Diasappointed you can't get tickets on Tuesday, July 28 Fret not! WE ADDED ANOTHER DATE! MONDAY, JULY 28 DINNER AND DANCE AT RIALTO TUESDAYS, JULY 8, 22 AND 29, 2008 3 courses + 3 wines + 1 dance $150
Chef Jody Adams partners with Amy Spencer and Richard Colton’s nationally acclaimed Summer Stages Dance to host dancer/choreographer David Parker & The Bang Group for a series of “cabaret” dinners. Jody's three-course Sicilian menu will be paired with Parker’s ShowDown, his all-dancing reinvention of Irving Berlin’s classic musical “Annie Get Your Gun.” As guests enjoy Adams’ dessert course, the dancing will begin with Parker and his troupe taking to the dining room floor.
In addition to being the first “dinner and a show” event held in the restaurant, ShowDown will also be having its Boston debut at Rialto Restaurant, following the work’s world premiere in June 2008 at Manhattan’s famed Joe’s Pub at The Public Theater. The Boston Globe dance critic Karen Campbell called the event a "very tasty show." Read more of her review here. The New York Times dance critic Roslyn Sulcas says the dancers "perform with a lovely sense of spontaneity....When the piece ends, with a group reprise of “There’s No Business Like Show Business,” it’s over too soon." THE MENU FIRST SECOND '07 Refosco Rosato Bastianich Friuli Venezia Giulia, Italy or Braised, stuffed flank steak with caciocavallo, slow-roasted tomatoes and saffron potatoes '07 Refosco Rosato Bastianich Friuli Venezia Giulia, Italy THIRD '03 Brachetto D'Aqui Braida Piedmont, Italy
Tickets are $150 including tax and gratuity. 7 pm on July 8, 22 and 29. Purchase tickets through Summer Stages Dance at www.summerstagesdance.org or (978) 402-2339 EXTENSION 3 Please note: the menu is subject to change. We are also happy to accomodate your allergies and SICILIAN WINE BBQ TUESDAY & WEDNESDAY, JULY 15 & 16, 2008 annual Rialto BBQ under the stars $95, tax and gratuity included 4 courses of Sicilian-inspired food + 4 outstanding Sicilian wines 6pm reception FIRST Antipasto of smoked swordfish with cucumbers, melon cilantro and mint 2007 Nero d’Avola Cusumano Rose Sicilia, Italy SECOND Spicy grilled mussels with saffron-almond couscous 2004 Chardonnay – Grillo Fondo Antico Il Coro Sicilia, Italy THIRD Grilled bluefish and tuna with crunchy salad, caponata, charred potatoes and salmoriglio 2005 Nero d’Avola ~ Syrah ~ Cabernet Sauvignon Cossentino Rosso di Bisaccia Sicilia, Italy DESSERT Still cooking UP something delicious... 2003 Passito di Pantelleria Colosi Sicilia, Italy Please note: the menu is subject to change. We are also happy to accomodate your allergies and dietary restrictions, just let us know when you are making your reservation. Call 617.661.5050 for reservations and Read Jody's blog about her recent trip to Sicily to get inspired
Call 617.661.5050 for reservations
COCKTAIL WEEK July 15 - 21 All night two cocktails + appetizer = $20.08 Drop by for some drinks and food with a friend The cocktails Each of our bartenders came up with a different specialty cocktail Maul-ed Cherries - From Todd Maul {Bombay Sapphire, St. Germain, Luxardo, lime juice} Slice-ed Figs - From Jonthan "Slice" Stoeckle {smashed fresh fig, Bacardi 8, Drambuie, splash of Orgeat syrup and splash} lemon juice The appetizer Italian Nachos {Crisp pasta chips with asiago, pesto and spicy crushed tomatoes}
SOMMELIER SMACKDOWN July 10 Gordon's Wine & Liquors Who has the sharpest nose, an impeccable, palate, the widest breadth of knowledge for all things food & wine….find out at the Sommelier Smackdown! If you think Sommeliers are all frilly, posh, and high-brow, think again. On this night, the sleeves will be rolled up, the corks popped, and the pairing wars will begin! Rialto Wine Director Kelly Coggins has made it into the finals and will be squaring off against Nick Johnson of Craigie St Bistrot on Thursday, July 10th. Click here to read all about it: http://www.weeklydig.com/department-commerce AMERICAN WINE CLASS Saturday, July 26 1:00 - 2:30 Rialto Lounge $48
’06 Pinot Blanc Elk Cove Vineyards Willamette Valley, Oregon ’07 Gamay Noir Rosé Edmunds St. John “Bone-Jolly” El Dorado County, California ’05 Cabernet Franc Lang & Reed North Coast, California
4 wines Light lunch with Wine Director Kelly Coggins
CHEF JODY ADAMS TEACHES ROPES & GRAY LAWYERS HOW TO COOK July 21,22,23,24 Boston University The summer associates at Ropes & Gray are treated to a cooking class with Chef Jody Adams. From adorbale eggplant sandwiches to classic steak, Jody reviews it all. Interested in bookinga group cooking class? Contact Special Events Manager Aja Amontea to find out more or call 617.234.8026
SUMMER RESTAURANT WEEK August 10 - 22 (including Saturday, August 16) 3 courses = $33.08 FIRST Spicy greens with caciotta and walnuts Heirloom tomatoes with herbed ricotta and carta musica Parma prosciutto with stone fruit and pistachios Zucchini risotto with mushrooms and parmesan Corn, leek and celery soup with red pepper and almond pesto SECOND Spinach and cheese ravioli with baby carrots and celery fonduta Roasted trout with bacon, beets and greens Grilled bluefish with saffron peppers and pinenuts Roasted baby chicken with heirloom polenta, corn, tomatoes and pesto Grilled flank steak with panzanella and summer squash
DESSERTS Chocolate torta Lemon Pineapple Sorbet Cheesecake with strawberries
Rialto classics Fisherman’s soup with gruyère and rouille 12 As a substitution on the fixed price menu 5 Pat and Barbara’s perfect grilled littlenecks with andouille and toasted garlic bread 17 As a substitution on the fixed price menu 9 Spaghetti and Lobster 18 As an appetizer substitution on the fixed price menu 10 As an entree substitution on the fixed price menu 15 Slow roasted Long Island duck with braised escarole, roasted fingerlings and Sicilian olives 36 As a substitution on the fixed price menu 15 Grilled Wolfe’s Neck sirloin steak with portabella, arugula and endive salad, Parmigianno Reggiano and truffle oil 43 As a substitution on the fixed price menu 25 Chocolate crema with mint ice cream, blackberries and Cachaça melon shooter 10 As a substitution on the fixed price menu 5 Please note: the menu is subject to change. Please call if you have any questions about specific dishes.
Choose one antipasti from our new bar menu and one signature cocktail from bartenders Todd and Jonathan. The antipasti Eggplant caponata with green olives Saffron peppers with mint Grilled mushrooms with hazelnut vinaigrette Orange beets with basil and ricotta salata Zucchini ribbons with parmesan Citrus marinated olives Parma prosciutto simple Parma prosciutto on a breadstick Salami with mustard onions Duck liver pate with capers Buffalo mozzarella with slowbraised tomatoes Sheep’s milk ricotta with fennel pesto
The cocktails The Huckleberry – Milagro Blanco Tequila, Dry Vermouth, homemade raspberry simple syrup and grapefruit bitters The Army-Navy - Hendricks Gin, orgeat syrup, lemon juice and lemon bitters
SUNDAY WINE SUPPER AT RIALTO Sunday, September 7 3 wines + 3 courses $60 FIRST Floppy green lasagna with pork, duck livers and parmesan 2005 Cote Roannaise Rouge Domaine Pothiers SECOND Sole and squid in potacchio – a stew of onions, chilies, tomatoes and wine 2004 Savennieres Clos des Perrieres Alix Cheese Still working on it... NV Cremant Brut Rose Domaine Baumard Corail Try three different wines from the Loire paired with a three course dinner. Wine Director Kelly Coggins invites you to a casual Sunday supper. COOKING CLASS WITH JODY ADAMS Le Marche Saturday, September 13 11 am Cooking demonstration + 4 course lunch with paired wines and a mini wine seminar with Wine Director Kelly Coggins $125 (Interested in more than one class? Try a three course package for September - October - November for $325) Join Chef Jody Adams as she leads a cooking demonstration, exploring the culinary traditions of Le Marche region of Italy. Devote a Saturday afternoon to learning some of Jody's tricks and tips. FIRST SECOND THIRD DESSERT Still cooking something up Menu subject to change
CJ SUNDAY Every Sunday in Le Marche 3 courses FIRST Floppy green lasagna with pork, duck livers and parmesan or Porcini risotto with nepitella and pecorino SECOND Sole and squid in potacchio – a stew of onions, chilies, tomatoes and wine or Braised chicken stuffed with prosciutto, olives, parmesan and pinenuts DESSERT Ravioli dolci
Chef de Cuisine Carolyn Johnsons explores the culinary traditions of Le Marche, Italy with a 3 course Sunday supper.
THE NEXT VINTAGE Chef Jody Adams and Wine and Beverage Director Kelly Coggins invite young wine experts from around the city for a five course wine dinner. Tuesday, October 28, 6:30 pm The wine experts and their courses $125 Warm porcini salad with marsala vinaigrette and crisp pork belly Wine selected by Daniel Motsinger, Radius Restaurant Black squid ravioli with shrimp and yellow pepper Wine selected by Thomas Tietjen, Estragon Restaurant Venison osso bucco with gorgonzola and chestnuts Wine selected Kelly Coggins, Rialto Restaurant Greven Broeker from Belgium Wine selected by Julie Cappellano, South End Formaggio Pan-roasted pear with mascarpone, honey caramel and almond croquant Wine selected by Theresa Paopao, Oleana
SUNDAY WINE SUPPER AT RIALTO Argentine Wines Sunday, November 2 3 wines + 3 courses $60 Argentina meet Rialto. Rialto meet Argentina. It's a perfect match. First Rabbit agnolotti with sage brown butter Second Braised lamb shoulder with beets and crispy potatoes Third Talleggio with dried apricots COOKING CLASS WITH CHEF JODY ADAMS Entertaining with Antipasti..and drinks to match as well Saturday, November 15 11 a m Cooking demonstration 3 courses and cocktails $100 Just in time for the holidays, Jody shares some easy and elegant recipes for fun antipasti. We'll pair some festive drinks to go along with it. After the demo, sit down for a feast. On The Menu Oysters with apple mignonette Drink List Presbyterian "Punch" Rye, ginger-mint syrup, lime juice
Thanksgiving at Rialto Thursday, November 27 1 - 7 pm 4 courses $70 per adult SOUP Roasted pumpkin soup with ginger cream and smoky pepitas FIRST Autumn greens in crisp parmesan wafer with red wine poached pears and hazelnuts Warm crab tart with speck and celery Rabbit agnolotti with mushrooms, Marsala and chestnuts Red wine risotto with radicchio, figs and almond pesto SECOND Seared sea scallops with lobster, sunchokes and pickled peppers Traditional Thanksgiving Dinner - Roasted turkey with herb-bread stuffing, maple glazed carrots with pecans, Brussels sprouts with house bacon, roasted baby onions and cranberry relish Spiced Moulard duck breast with goose confit, roasted Macomber turnips, and apples Roast tenderloin with beets, quince and pomegranate DESSERT Pistachio ice cream with caramel and figs Pumpkin custard with ginger snap cookies Apple and quince crostada Pecan chocolate truffle tart with Wild Turkey CHILDREN'S MENU Three courses $35 FIRST SECOND DESSERT Menu subject to change based on market availability or the whim of the chef
COOKING CLASS WITH SUSAN ABBOTT, RAILTO PASTRY CHEF Holiday Baking and Sparkling Wine Saturday, December 13
11 a m Cooking demonstration followed by light lunch, dessert and sparkling wine $100 The return of holiday baking is an occasion we can't resist celebrating! Learn everything you need to know about making perfect tarts and pies with four versatile doughs; pasta frolla, brisee dough, puff pastry & chocolate tarte dough. On the Menu Ricotta filled cookies Lemon custard tart with pomegranate gelee Pumpkin crostata Vanilla custard with fruit Cinnamon twist cookie Vin santo truffle tart Shortbread cookie cutout New Year's Eve 2008 Start your New Year's off at Rialto with an elegant 5 course dinner or join us later for 7 courses and twirl your way into 2009 with dancing and a toast! Packages including dinner at Rialto, Reggatta Bar and an overnight stay at The Charles Hotel are available 6 pm dinner 5 courses $95 wine pairing $40 Nantucket bay scallops with pomegranate, blood orange and beets Chestnut tortelli with game ragu Roasted halibut with lobster and fennel Beef three ways with mushrooms and truffles Monte Bianco chestnut puree with cream 9 pm dinner + dancing + toast 7 courses $125 wine pairing $60 An Island Creek Oyster with piri piri and lemon Nantucket bay scallops with pomegranate, blood orange and beets Foie gras torchon with honeyed quince and celery root salad Chestnut tortelli with game ragu Roasted halibut with lobster fennel Beef three ways with mushroom and truffles Monte Bianco chestnut puree with cream
Cooking with Jody Pasta, Pasta, Pasta Saturday, January 10 11 am $100 including tax & gratuity Come join us and see how versatile handmade pasta dough is. Cooking demonstration is followed by lunch and wine pairings. On the Menu Floppy lasagna with wholegrain pasta, tomatoes and green sauce Pappardelle Bolognese Scallop ravioli in squid ink pasta with leeks and tomatoes
Super Hunger Brunch January 25 11 am - 1:30 pm $35 cash only On the Menu Fresh Fruit...grapefruit, oranges, melons, berries Bread Basket...scones, Tuscan rolls, coffee cakes Bacon and sausage Coffee, juice and tea Choose One : Gypsy Eggs...polenta, cured ham, peppers, tomatoes, scallions, baked spicy eggs Truffled scrambled eggs...mushrooms, peas, roasted red bliss potatoes Big buttermilk waffles...caramelized apples, maple syrup, crème fraiche Lemon risotto...smoked salmon, chives Bloody Mary's and Bellinis will be available for an additonal $10 each menu subject to change
Expect the Unexpected Julia and the Zerounian Ensemble Thursday, January 29 7 pm 3 courses + 2 wines + performance Tickets $100 inlcuding tax & gratuity Julia Zerounian is an amazing artist and a versatile song stylist backed by a talented musical ensemble. “Julia and her musicians perform music from around the world with unique blend of cultures dominated with warmth and personal quality that captivates the audience” ON THE MENU First Antipasti, bresaola, olives, saffron peppers, smoky eggplant, garlic yogurt Second Pomegranate chicken with greens, pistachios and cheese and spinach phyllo bundle Dessert Rosewater infused honey ricotta cheesecake
Fourth Annual CYDP Brunch and Silent Auction Sunday, February 1 11 am - 2 pm Enjoy an outstanding brunch and performance by the talented dancers from the Deborah Mason School of Dance perform. The price for this gala event is $100 per couple or $50 per person. A table for 10 can be reserved for $500. Tickets are available at the Deborah Mason School of Dance. Stop by or call Jenalynn Johnson for details at 617-497-1448.
Ticket sales and auction purchases will provide valuable support for the dancers in our program!
Cooking with Jody Soup, Gnocchi, Risotto Saturday, February 7 11 am $100 including tax & gratuity Spend the afternoon with Chef Jody Adams exploring some great alternatives to pasta. Cooking demonstration is followed by a seated lunch with wine pairings. On the Menu Red wine risotto with figs and almond pesto Gnocchi with duck ragu and pancetta-liver skewer Fennel carrot soup
Expect the Unexpected Tango Wednesday, February 11 7 pm 3 courses + 2 wines + performance Tickets $100 including tax & gratuity Things are heating up early for Valentine's Day at Rialto with an evening of tempestuous tango performed by Fernanda Cajide and partner Orlando Farias. On The Menu First Cheese and spinach ravioli…slow braised tomatoes, lemon cream Second Grilled flank steak and Andouille sausage…potatoes, scallions and spicy herb sauce Third Dolce de Leche
Valentine's Day Savor Valentine’s Day at Rialto. Spoil your date with an elegant 4-course dinner with perfectly paired wines or celebrate your love a la cart with our award-winning menu. Valentine's Day 4-Course Menu $75 available Friday, February 13 - Sunday, February 15 First Maine lobster salad...fennel, cress, Vin Santo Second Duck ravioli...spiced red cabbage, beets, pistachios Third Roasted tenderloin and beef shortribs...horseradish, mushroom crespelle, truffles Dessert Chocolate raspberry cake...rose champagne & raspberry sorbet excludes tax & gratuity wine pairings are an additional cost Valentine's Day menu items are also available a la carte
Martedi Grasso February 24 Celebrate Fat Tuesday Italian-style in Bar Rialto with classic New Orleans cocktails, Louisiana-inspired Maine shrimp and free bruschetta. The revelry begins at 5 pm.
Carnival masks will be available for $10 with proceeds benefiting The Greater Boston Food Bank
Cooking with Jody Braising & Roasting Saturday, March 7 11 am $100 including tax & gratuity Braising and roasting are great cooking techniques for home cooks. Join Jody to learn when to roast and when to braise and what each really means. Cooking demonstration is followed by seated lunch with wine pairings. On the Menu Jody's famous roasted marinated duck with green olive and balsamic vinegar sauce Braised short ribs with apricots and olives Roasted root vegetables with cippolini
Expect the Unexpected Hip Hop Tuesday, March 10 7 pm 3 courses + 2 wines + performance Tickets $100 including tax & gratuity Join Marcy Morgan the director of Harvard's Hip Hop archive for an evening blending Hiphop history and performance by Rennie Harris and The Floorlords. On The Menu First Potato gnocchi gratin...fonduta, julienned prosciutto, mushrooms Second Brined and roasted chicken breast...crispy polenta, spinach in gorgonzola cream, pickled green tomatoes Third Red velvet cake... Hennessey butter cream Please call 617.661.5050 to make reservations. If using OpenTable please make sure to indicate that you are joining us for the Hiphop Dinner + Show.
Cooking with Jody Fish Fish Fish Saturday, April 4 11 am $100 including tax & gratuity You don't need to save enjoying fish for when you go out to eat. Chef Jody Adams will show you how easy it can be to cook fish right at home. Cooking demonstration is followed by seated lunch with wine pairings. On the Menu Oil poached shrimp with artichokes Brodetto Orange sole with brown butter Whole roasted bass with sweet and sour ramps ~welcome spring~ The Food Project and Chef Jody Adams are pleased to invite you to a seasonal dinner featuring local ingredients. The Food Project’s 18 years of connecting youth and communities through local, sustainable agriculture. The Food Project, click here. Margaret Leipsitz & Matthew Yarmolinsky,
Easter Brunch Sunday, April 12 11 am - 2 pm Join us for an Easter Brunch that will keep everyone in the family happy from the egg lover to the lamb lover On the Menu $55 Three-course Brunch FIRST Simple lettuces...flowers, radishes, herbs Baked brioche French toast...pistachios, strawberries, rhubarb Local farm omelet... lobster, asparagus, mascarpone Mushroom crespelle... artichoke cream, truffles, lemon Gypsy eggs...heirloom polenta, spicy peppers, cappocolla, poached eggs Potato ravioli...fried egg, green tomatoes, grilled fresh bacon Seared arctic char...rhubarb, leeks, fennel Roasted and braised chicken... ginger, seven herbs, carrots Grilled lamb leg and chops...potato cake, artichokes, favas Beef tenderloin...herb salt, spring parsnips, vegetable medley THIRD Honey ricotta cheesecake...rose honey, strawberries, pinenut crisp Meringue...lemon, coconut, berries, pistachio ice cream Chocolate Framboise tart...raspberry fool Coconut cake...ricotta cream, roasted brown sugar pineapple FOR THE KIDS Three course fixed price brunch $25 FIRST Shrimp cocktail Parma prosciutto and mozzarella Simple lettuces with parmesan cheese SECOND French toast with maple syrup Cheese omelet with smoked bacon and toast Strawberry and mascarpone crespelle Spaghetti with tomato sauce and bacon THIRD Blueberry crisp Ice cream sundae with chocolate sauce, berries and whipped cream menu is subject to change based on market availability and the whim of the chef excludes tax and gratuity
James Beard Award Gala New York City Monday, May 4 Jody heads to NYC to cook for the annual awards gala in Celebration of Women in Food. A shout out to Denise Korn and her team, Rialto's brand designers, who are nominees. Jody will be celebrating New England by featuring Island Creek Oysters and Fiora di Nonno burrata!
Mother's Day Brunch Sunday, May 10 11 am - 2 pm
Treat mom well on Mother's Day with a three-course brunch at Rialto FIRST Simple lettuces…flowers, radishes, herbs Roasted asparagus…local burrata, lemon, basil Smoked salmon…salmon crudo, cucumbers, roe Olive oil poached shrimp…avocado, fennel, Vin Santo Prosciutto…artichokes, olives, Parmigiano Reggiano Spring minestrone soup…Sweet William Farm egg, crispy prosciutto, local gouda Potato gnocchi…mushroom Bolognese, artichokes, Parmigiano Reggiano Soft cheese lasagna…pancetta, pistachios, peas, morels SECOND Baked brioche French toast…pistachios, strawberries, rhubarb Local farm omelet… lobster, asparagus, mascarpone Spinach crespelle… ricotta, slow cooked tomatoes, thyme Gypsy eggs…spicy peppers, cappocolla, polenta, poached eggs Eggs and grilled fresh bacon…potato ravioli, green tomatoes Seared wild salmon…rhubarb, leeks, fennel Roasted and braised chicken… Sardinian pasta, seven herbs, carrot Roast leg and grilled lamb chops…eggplant, ginger, mint Beef tenderloin…herb salt, spring dug parsnips, vegetable medley DESSERT Honey ricotta cheesecake...rose honey strawberries, pinenut crisp Meringue with lemon, coconut and berries...pistachio ice cream Chocolate Framboise tart...raspberry fool Coconut cake...ricotta cream, roasted brown sugar pineapple FOR THE KIDS Three Course fixed price brunch $25 FIRST Shrimp cocktail Parma prosciutto and mozzarella Simple lettuces with parmesan cheese SECOND French toast with maple syrup Cheese omelet with smoked bacon and toast Strawberry and mascarpone crespelle Spaghetti with tomato sauce and bacon DESSERT Blueberry crisp Ice cream sundae menu subject to change based on market availability and whim of the chef
Cooking With Jody Italian Market Cooking Class Saturday, June 13 11 am Inspired by her market visits in Italy, Jody will demonstarte how to create wonderful Italian street foods like panella, porchetta sandwiches, pizza; and gelato with Susan. $100 per person includes cooking demo, seated lunch with wine pairings, tax and gratuity
Dancing for Summer Stages! Celebrity friends of Summer Stages Dance are putting on their dancing shoes to make a difference...
Two performances Sunday, June 14 6:00 - 8:30 pm Rialto What could be more exciting than Boston's premiere artists, dancers, actresses and some special friends coming together at Rialto to foxtrot, cha-cha and salsa for the benefit of Summer Stages! $250 per person including the performance complemented by a special three course menu plus two wine pairings. Proceedds will benefit Summer Stages' innovative training programs. For tickets and information call 978.402.2339 or visit www.summerstages.org Dancers Professional ballroom dancers from the renowned Studio 655 will be partnered with: Rialto's own Jody Adams Vanessa Kerry daughter of Senator John Kerry Peter Lovis owner of The Concord Cheese Shop Karen MacDonald leading actress at American Repertory Theater Larissa Ponomarkenko and Viktor Plotnikov current and former principal dancers for Boston Ballet Marilyn Showstack philanthropist and Summer Stages supporter Amy Spencer co-founder and director of Summer Stages Dance Roman Spzond Anusara yoga guru Cabaret tunes will be sund by Summer Stages' master of ceremonies David Parker and The Bang Group's Jeffrey Kazin
Summer Stages Dance at Concord Academy is a three-week intensive dance workshop and fesitval for committed dancers and choreographers where every student participates in the creation of new work. The mission is to partner with leading artists, to offer exceptional training that fosters skill and creativity, and to present performances that engage a discerning, ever-widening audience for contemporary American dance.
there are a limited quantity of sunday roasts available each week
BEFORE THE SHOW EVERYDAY, 5:30 – 6:30 PM 3 courses Theater-goers at the following venues can enjoy a special fixed price menu: Boston Philharmonic, Regattabar, A.R.T, New Repertory Theater and Jose Matteo Ballet Theater Available between 5:30 pm - 6:30 pm on performance day. Present your ticket at Rialto. Tax, gratuity and alcohol are not included. Boston Philharmonic
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