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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 (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
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