Tag: cajun

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Wine Dinners to Attend in May

5-14 Medusa Patio Party Wine Dinner

Wine Dinners with Niche Hospitality Group

With the warm weather upon us, there is no better way that to make use of our time than by bringing food and wine together. Join Niche Hospitality Group this month at one of their wine dinners for an experience that will enlighten your senses and palate as you imbibe and dine on pairings from around the world.

5-14 Medusa Patio Party Wine DinnerMedusa Brewing Patio Party

Rye & Thyme – May 14th from 6:00 PM – 9:00 PM
Join R&T as they kick-off patio season with Medusa Brewing out of Hudson, MA. This new brewery is producing some amazing beers and R&T is lucky enough to be one of the few places to try it. Stop by for live music from Brian Chaffee, tasty beers and warm sunshine on the patio.

 

Cajun and Creole Dinner

Rye & Thyme – May 21st at 7:00 PM
R&T is introducing “Tastes of the Nation” – a series of dinners focusing on unique and regional food and beverages from across America. This month, they will explore the bold flavors of Creole and Cajun cuisines accompanied by cocktails and beverages inspired by this Deep South region. ($50 per person, RSVP at 978.534.5900)

 

5-19 Loire Valley Wine Dinner at The People's KitchenLoire Valley Wine Dinner

The People’s Kitchen  – May 19th at 7:00 PM
This month, the folks at The People’s Kitchen will be celebrating their monthly wine dinner series with a dinner paired with Loire Valley Wines. ($50 per person, RSVP at 508-459-9090)

 

Signature Wine Dinners

As some of the most popular Wine Dinners in the area, Bocado Worcester and Providence will be featuring a dinner with 6 courses paired with regional Spanish wines. This event is $50 per person.
Bocado Worcester: May 18th at 7:00 PM
Bocado Providence: May 28th at 7:00 PM

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Blackened Salmon with Mac-n-Cheese

The art of blackening can be traced to Louisiana, so it’s fitting that a restaurant like Gumbo—boasting Louisiana cajun/creole style—focus a portion of their menu to the process. Salmon, which is an oily fish rich in protein, omega-3 fatty acids, and vitamin D, has a soft and buttery texture that pairs well with the spice of a blend of herbs and spices. Prepared on a white cast iron skillet the filet had a well crusted outer layer which preserved the juicy body. Cooked perfectly (but not as spicy as warned by the waitress) the flavors were absorbed through the inner most flesh. To aid in the flavor, although not necessary, the garlic butter added a smooth spice. As a side the Mac-n-cheese were larger than expected noodles, with a light cream sauce, topped with crushed Cheese-its. Passable side but easily forgettable. 

The blackened Salmon was worth the visit alone. Although it could have turned up the heat meter in the spice, the flavors of both the herbs and spices complimented the buttery texture of the perfectly prepared fish. -LV