Several holiday dining events are planned for the weeks ahead.
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Chef Enrico Giovanello of Avellino in Sturbridge will be presenting his monthly “Cooking with Rico” class on Dec. 20. The subject for the holiday season will be The Feast of the Seven Fishes, an Italian Christmas Eve tradition that evolved out of the date’s traditional status as a Roman Catholic day of abstinence. Fish thus became the focus of celebratory meals on the day before Christmas.
Giovanello’s presentation will focus on the typical multi-course seafood menu Italian-American households prepare on Dec. 24. Sampling, wine tastings, and recipe cards will be included in the $55-per-person price. The presentation will begin at 6:30 p.m.
The Duck and the Whistling Swan will also hold a Customer Appreciation Open House on Dec. 21, from 5 to 7 p.m. The event, which includes a wine tasting along with hors d’oeuvres, is free. Wines will be selected from the inventory of one of New England’s most highly regarded distributors, Ruby Wines, Inc. of Avon. More information about either event can be had by contacting The Duck at (508) 347-2321.
On Dec. 20, the Steaming Tender Restaurant in Palmer will be offering a complimentary wine tasting, complete with cheese and fruit to nibble on.
The Martignetti Companies of Norwood, will be co-hosting the event. They will be presenting special selections from their inventory of fine wines. Steaming Tender has also arranged visits by Father Christmas on Dec. 21, Dec. 22, and Dec. 23.
Scheduled to show up around 6 p.m., he’ll be playing holiday music on his bagpipes as well as mingling with restaurant patrons young and old. Steaming Tender, which is located in Palmer’s 19th-century railroad station, can be reached at (413) 283-2744.
The second of Berkshire Grown’s Holiday Farmers’ Markets are scheduled for Saturday and Sunday.
The market on Saturday will be held in Great Barrington’s Muddy Brook School, while the following day’s session will take place in the Towne Field House on the campus of Williams College in Williamstown.
Both markets will run from 10 a.m. until 2 p.m. and will have live music and a selection of lunch items to purchase. The sessions are free and open to the public. More information is available at berkshiregrown.org or by calling (413) 528-0041.
Even if your business or group didn’t book a holiday party this December, it’s not too late to remedy that situation.
Early January celebrations have become an increasingly popular way for groups to “get their Christmas on.” A post-New Years get-together can be a welcome alternative that doesn’t conflict with late December family traditions and provides a welcome antidote to early-winter blahs.
Most restaurants are prepared to accept January holiday-themed party bookings. Several banquet houses even offer pre-arranged parties that small groups can purchase on a by-the-ticket basis.
Chez Josef in Agawam is, for instance, holding a group Holiday Cocktail Party on Jan. 12. Priced at $29.50 per person, the celebration includes “stations” dining. Contact Chez Josef at (413) 786-0257 for more details.
The Log Cabin Banquet and Meetinghouse in Holyoke is offering two Post-Holiday Cocktail Party dates, Jan. 4 and Jan. 12. The festivities run from 6 p.m. until midnight; tickets are $40. The Log Cabin answers at (413) 535-5077.
A recent e-mail from Andrew A. Sussman, the new general manager of The Farm Table Restaurant at Kringle Candle in Bernardston, noted that Sussman, whose cooked at and owned several eateries and catering enterprises, has been in his Farm Table position several months now.
Sussman wanted to emphasize that The Farm Table continues to specialize in locally grown, organic foods, some of which come from Kringle’s own farms.
The menu, he also added, offers vegan and allergen-free dining, with the restaurant’s kitchen operating as a peanut-free facility. For more details contact The Farm Table at (413) 648-3123.
In an effort to boost fourth-quarter sales, McDonald’s has announced that it will be bringing back its McRib sandwich as a limited-time-only offering starting Monday.
The sandwich, which enjoys cult status among its fans, is built from a fabricated pork patty, grilled onions, sliced pickles, and barbecue sauce. It has established itself as one of the fast food giant’s most effective marketing gimmicks. The periodic return of McRib never fails to generate lots of media buzz as well as a feeding frenzy among the sandwich’s loyal boosters. There’s even a website,
Also planned for a late December introduction at McDonald’s are two value menu offerings, a Grilled Onion Cheddar Burger and Snack Sized Fish McBites. Both are expected to sell for around $1.
A note for those who want to dine out on Christmas Eve. Max’s Tavern at the Naismith Memorial Basketball Hall of Fame in Springfield will be open for dinner on Dec. 24. Reservations, which can be made at (413) 746-6299, are essential.
Hugh Robert is a faculty member in Holyoke Community College’s hospitality and culinary arts program and has over 35 years of restaurant and educational experience. Please send items of interest to Off the Menu at the Republican, P.O. Box 2350, Springfield, MA 01102; Robert can also be reached at OffTheMenuGuy@aol.com