This Father's Day, instead of buying Dad yet another tie that will go unworn or book about golf that will go unread, gift him with something he’ll actually love (and make use of). If we know one thing — about our fathera at least — it’s that they like to eat…heartily. With that in mind, we put together these three culinary events that meat n’ beer loving Fathers Day gift written all over them. But don’t wait to buy tickets, they’ll likely sell out.
BLUE COLLAR BBQ
In villagey Newton Upper Falls, the Biltmore Bar and Grille’s Blue Collar BBQ dinner is an Americana homage in five courses. Blue-collar beers such as Schlitz and Pabst Blue Ribbon will be paired with eclectic and homey dishes such as fish kebabs with eel pesto and baby back ribs with spoonbread (corn meal pudding).
Chef Johnny Burke (Belly, Butcher’s Shop) joined the Biltmore – a cute former 1920s speakeasy decorated with nostalgic ephemera -- seven months ago and continues its menu blueprint of southern influenced down-home cooking, but he adds sophisticated zest. Thick asparagus spears with a crumb-crisped soft poached egg have a lemony citronette and dabs of golden pureed sultanas; fried oysters sit on a piquant red cabbage marmalade. One new dish, tender pan-fried pig’s liver with biscuits, is finished with a cream based herb sauce rather than gravy – a little thyme gives that robust liver an aromatic edge. Guys, there’s so much more to a pig than bacon. Give it a try.
June 17, 7 p.m.
Biltmore Bar & Grille
1205 Chestnut St., Newton Upper Falls
CHEFS IN SHORTS
Aragosta’s Graham Lockwood, Church’s John Rush, and Tremont 647’s Andy Husbands are just some of the hundred or so chefs manning the grills at the 16th annual Chefs in Shorts. Each will create their favorite barbeque dishes and the ticket price includes desserts, beer, and wine. The event benefits Future Chefs, a local non-profit program focused on the culinary arts.
June 14, 7 p.m.
Seaport Hotel and World Trade Center
200 Seaport Blvd., Boston
BIG BOY BEERS AND SAUSAGE DINNER
Next Thursday, Bambara chef Jay Silva adds a special four-course Big Boy Beer and Sausage Dinner to the regular menu. Silva makes wickedly juicy sausages using Berkshires naturally raised pork and, for this menu, he’ll make a wild salmon and smoked shrimp sausage and pair it with a fennel slaw and Avery Brewing’s refreshing Belgian white, White Rascal.
25 Edwin H. Land Blvd., Cambridge