Calling All Foodies

    If you’re looking to venture out and taste the town here are some of this week’s best culinary events.

    Saturday, April 2
    “Shared Supper”
    Loyal Nine, ​660 Cambridge Street, Cambridge
    5:30 pm to 10 pm
    $50 per person
    From the East Cambridge restaurant that cooks old timey New England fare, grab some friends and check out their Shared Supper option. Chef Marc Sheehan will put together a multi-course, family-style meal with items off the menu and from his imagination. The whole table must join in the fun for this event. For reservations and more information, call 617-945-2576 or visit

    Sunday, April 3
    “(Bloody) Mary Madness”
    Bambara, 25 Edwin H. Land Boulevard, Cambridge
    1 to 4 pm
    $40 each
    So what you didn’t do well on your NCAA bracket – here’s the real contest. Bambara hosts Mary Madness, sponsored by Tito’s Vodka, where some of Boston’s best bartenders compete for ultimate bloody mary victory. Contenders include mixers and shakers from Russell House Tavern, No. 9 Park, Citizen Public House and more. Tickets are available online at, and proceeds benefit the local non-profit Lovin’ Spoonfuls. Please call 617-868-4444 or visit for more information.


    Monday, April 4
    “Classics from the California Coast” wine dinner
    Boston Chops, 1375 Washington Street, Boston
    6:30 p.m.
    $79 plus tax and gratuity
    Chef Chris Coombs (Deuxave and Boston Chops) is teaming up with BRIX wine shop to host their first monthly wine dinner. April’s five-course feast with wine pairings will feature “Classics from the California Coast.” For a look at the event menu, reservations, and more information visit or call 617-227-5011.

    “A Taste of Ginger”
    Museum of Fine Arts, Art of the Americas Wing
    6:30 pm to 9:30 pm
    $250 to support the Joslin Asian American Diabetes Initiative
    Mingle with some of Boston’s best chefs for a great cause. Join Ming Tsai (Blue Ginger), Joanne Chang (Flour Bakery), Jasper White (Summer Shack), Tiffani Faison (Tiger Mama and Sweet Cheeks), Karen Akunowicz (Myers + Chang), and many more for a night of tasting and philanthropy within a fabulous venue. Tickets and more information are available here. Or, if you are unable to attend the event but want to donate, visit A Taste of Ginger donations.

    Tuesday, April 5
    “$2 Taco Tuesday”
    Tremont 647, 647 Tremont St., Boston
    $2 each
    Every week chef Andy Husbands hosts a cheap and delicious $2 special on handheld Mexican goodness. With options for carnivores and herbivores alike, Husbands alters the menu on a weekly basis. For more information or make reservations call 617-266-4600 or visit

    “Oysters, Pigs & Ponies”
    Tavern Road, 343 Congress Street, Boston
    5 to 7 pm
    Every Monday through Friday, Chef Louis DiBiccari and his team at Tavern Road want to help you celebrate the end of a hard day’s work with $1 oysters, $2 ponies (small beer), and $3 charcuterie. For more information call 617.790.0808, or visit

    Wednesday, April 6
    “Kitchen Improv”
    T.W. Food, 377 Walden St., Cambridge
    $49 per person, +$25 per person for wine pairings
    Tim Wiechmann spent years studying his craft under some of the world’s best culinary masters: Alain Senderens (Taillevent), Joel Robuchon (Atelier), and Alain Passard (L’Arpege). Now we get to taste his sweet education. Every Wednesday night chef Wiechmann prepares a five-course impromptu menu based on the season’s specialties. There’s no menu to browse, but take chance and grab a reservation for this on-the-fly feast. For reservations call 617-864-4745 or visit

    Kerry Stanton
    Kerry Stanton is a recipe writer, culinary instructor, and restaurant consultant. She writes for Dirty Water Media and the Boston Herald. “I will not settle for anything less than exceptional food at every meal. This doesn’t mean that I demand excessive extravagance or prized ingredients for breakfast, lunch and dinner - I just want well-cooked, properly seasoned food, presented beautifully. I think we all deserve this much.”




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