EVENTS
MAY IS SOFTSHELL CRAB MONTH!
Maryland Blue Crabs, known for their sweet, tender meat, are coveted around the world. They are only in season for a brief time each year and, at 51 Lincoln, we always make the most of it. Join us in May for our annual Soft Shell Crab Celebration, which will feature a different preparation of the prized crustaceans each and every night throughout the month.
Submit your own recipe, and you could win a 51 Lincoln gift card! The winner’s dish will also be featured on next May’s Soft Shell Crab Menu.
E-mail your recipes to yhuang@51lincolnnewton.com.
Dishes that are coming up in the rest of the month:
5.11 Crispy Soft Shell Crab Meuniere, Capers, Garlic, Lemon, Parsley, Asparagus
5.12 Peach Farm Style: Salt & Pepper Fried Soft Shell Crab, Pork, Squid
5.15 Chicken Fried Soft Shell Crab, Cheddar Cheese Biscuit, Red Eye Gravy
5.16 Cornbread Battered Soft Shell Crab, Braised Collard Greens, Corn Cob Jalapeno Jelly
5.17 Oven Roasted Soft Shell Crab, Black Orzo, Baby Heirloom Carrots, Coriander Chutney
5.18 Thai Style Lemongrass Dredged Soft Shell Crab, Spicy Sweet and Sour Cold Noodle
5.19 BBQ Spiced Soft Shell Crab, Hoppin’ John Salad, Scallion
5.22 Jamaican Jerk Soft Shell Crab, Sweet Plantain Dirty Rice, Stewed Habaneros
5.23 Blue Corn Soft Shell Crab, Curried Creamed Corn, Fried Pickle
5.24 Salt & Pepper Soft Shell Crab, Napa Cabbage Slaw, Toasted Almonds, Five SpiceAioli
5.25 Soft Shell Crab Báhn Mi, Pickled Carrot & Daikon Radish, Asian Style Pork Sausage
5.26 51 Lincoln House-Cured Ham &Soft Shell Crab Cuban Sandwich, Crispy Plantains
5.29 Crispy Soft Shell Crab, Fingerling Potato, Melted Leeks, Herb Emulsion Sauce
5.30 Soft Shell Crab & Sardine Fish Fry, Shoe String Fries, Crispy Herbs, Lemon Tartare Sauce
Join us for L’Aventure Languedoc Boston
51 Lincoln is proud to partner with “L’aventure Languedoc,” a citywide, month-long event highlighting the wines of this region in France. Each week in May, we will feature a different wine from Languedoc, as well as a unique dish created specifically for it. Below is the menu composed by Executive Sous Chef Jakob White with the accompanying wine selections chosen by our Sommelier, Miguel Escobar.
Week One: Seared Yellowtail Kingfish with Foie Gras Terrine
Lemon, Sea Salt, Scallion Puree
Wine: 2011 Domaine Sainte Eugenie, Rose, Corbierres
Week Two: Marinated Baby Lamb Loin with Butternut Squash Confit
English Pea Puree, Red Chili, Fresh Mint
Wine: 2011 Domaine Sainte Eugenie, Corbierres
Week Three: Salt & Pepper Style Rice Stuffed Squid
Shaved Baby Bok Choy, XO Sauce
Wine: 2011 Chateau Du Donjon, Minervois, Rose
Week Four: Pickled Trumpet Royal Mushroom &Peekytoe Crab Salad
Panko, Sushi Rice, Sweet Apricot Vinaigrette
Wine: 2009 Domaine de PiochD’or, Picpoul de Pinet
Wine Seminars
In response to the interest some of you have expressed we’re pleased to announce the launch of Monday night Wine Seminars.
Join our Sommelier, Miguel Escobar once a month on Monday nights as he conducts seminars covering wine basics, varietals and the various areas around the world.
Want to learn your Syrah from your Shiraz? Can’t decide what wine to serve your picky in laws, or send to your Bordeaux-obsessed boss for Christmas?
We’re here to help. Beginning next month our sommelier Miguel Escobar will lead informal, Monday night seminars in wine to teach you the basics—learn your varietals, styles and regions, and why they matter.
Most important, you’ll also learn how to describe what you like and don’t like in a wine so you can order in a restaurant, find bargains at the wine shop and send gifts that your friends and family will remember.
At our Monday wine nights, we will taste wines in a professional format, sample wines from our award-winning wine list paired with cheese and charcuterie, and discuss it all as a group. You’ll also go home with educational materials to remind you what you learned at each class.
The seminars are great gift to both, the novice wine enthusiast and the more serious oenophile.
Join us as a couple, or with a group of friends or coworkers. Seminars will be limited to ten attendees. For more information on dates, seminar schedule and cost please email: mescobar@51lincolnnewton.com
$1 OYSTERS TUESDAYS AT THE BAR!
Come on down and enjoy local fresh oysters at the bar every Tuesday.
WEDNESDAY NIGHT FLIGHT
Every Wednesday we will be offering a flight of three wines selected by our sommelier. The chefs will be preparing a unique dish to compliment the wine flight. Come enjoy the various expressions of each varietal featured!
SPEAK EASY THURSDAY
Every Thursday, look out for password on twitter and our Facebook page. Tell us the password to receive an exclusive secret cocktail menu. Order one of the drinks, a treat is on us!
THE COOKING SCHOOL AT 51 LINCOLN
Our first Foundation Classes will be starting up soon. For inquiries and information, please use our contact form or call (617) 965-3100.
