National Cotton Candy Day & More
All the latest for Back Bay foodies.
National Cotton Candy Day
- Wednesday, December 7 is National Cotton Candy Day, and a few Back Bay spots are getting in on the sweet action. Lolita Cocina & Tequila Bar serves up complimentary post-dinner sour apple cotton candy laced with cherry pop rocks, and Towne Stove and Spirits will be offering Lydia Shire’s homage to her past as a candy girl with gourmet Maple Cotton Candy ($6), which is also available atop Brown Sugar Angel Food Cake alongside caramel ice cream ($10).
Teddy Bear Tea at the Taj
- Whether you have little ones at home or you just like fancy hats, head to a Teddy Bear Tea at the Taj Boston to get yourself in the holiday spirit. Held every Saturday and Sunday from December 3rd through the 18th from 11:30a-3p, the teas last for about 1.5 hours and include top-notch loose teas, pastries, and those elegant little sandwiches with the crusts cut off. Plus, the kiddies (or you; we won’t tell) will also enjoy storytelling by the one and only Mrs. Claus, face-painting, holiday sing-alongs, and lots of arts and crafts. Call (617) 536-5700 to book now – the cost is $57/adult and $27/child if you bring a teddy bear or unwrapped gift to donate to charity ($37/child without).
Bubbles and Bites
- The fifth annual Bubbles and Bites will be held on Wednesday, December 7, from 6:30 PM to 9:00 PM at the Ritz Carlton Boston Common to raise funds for SHADE Foundation, which focuses on the prevention of skin cancer. Boston Red Sox pitcher Curt Schilling and his wife Shonda will be co-hosting, and lots of Boston restos will be offering up bites, including Back Bay favorites like Brian Poe from Poe's Kitchen at the Rattlesnake, Todd Winer from MET Back Bay, Fabian Ludwig from the Ritz, and Armand Toutaint of Turner Fisheries. Tickets are $150 each and can be purchased here.
Sel de la Terre Chef's Whim Wednesday's
- Sel de la Terre Back Bay is rolling out a new Chef’s Whim dinner series, in which Chef Franco Carubia creates a five-course dinner around a theme that inspires him. The first dinner, Marco Pierre White Classics, kicks off on Wednesday, December 7 at 7p and features dishes like oysters with cucumber tagliatelle and caviar, roasted squab with black trumpet ravioli, and savarin of mango and mint with English custard. Tickets are $65/person with an optional wine pairing at $40/person. Please call (617) 266-8800 for reservations.
Finale Dessert and Wine Pairing
- Or if you’re looking for a pairing to calm that sweet tooth of yours, make plans to head to Finale’s Park Square location on Tuesday, December 6 at 6:30p for a seasonal dessert and wine pairing. Pastry chef Nicole Coady will be whipping up treats like apple-cranberry pie, pineapple upside down cake, pumpkin cheesecake, chocolate bourbon pecan pie, and peanut butter pie. Each one will be lovingly paired with an appropriate vino, like moscato, Riesling, port, and Domaine Sigalas Vinsanto. Tickets are a very reasonable $19.99, and you can make reservations by calling (617) 423-3184.