Culinary Calendar
TODAY and TOMORROW
Pick up a prepared St. Patrick’s Day dinner from Verrill Farm. Ordering ahead is recommended; 9 a.m.-7 p.m.; $9.95. 11 Wheeler Road, Concord; 978-369-4494.
TOMORROW
Kick off St. Paddy’s Day with a big Irish breakfast prepared by chef Jamie Bissonnette of Eastern Standard Kitchen & Drinks; 8 a.m.- 1 p.m.; 528 Commonwealth Ave., Kenmore Square; 617-532-9100.
The Ruby Room turns emerald-green with an array of St. Patrick’s Day-colored cocktails, including the “Shamrock Smoothie” and the “Electric Leprechaun”; $10 per cocktail; Onyx Hotel, 155 Portland St., Boston; 617-557-9950.
SUNDAY
Legal Sea Foods hosts a wine/appetizers reception for Newsweek reporters Pat Wingert Kelly and Barbara Kantrowitz, authors of “Is It Hot in Here? Or Is It Just Me? The Complete Guide to Menopause”; 4-6 p.m.; $25. 26 Park Square, Boston; 617-530-9000.
Uni offers an explosion of flavor on “Sake Bomb Sunday” with a four-course, prix fixe sashimi menu; $40. 370A Commonwealth Ave., Back Bay; 617-536-7200.
TUESDAY
The Blue Room hosts a fund-raiser for the Dana-Farber Cancer Institute featuring wine with food prepared by chef Jorge Lopes; 7- 9 p.m.; $35. 1 Kendall Square, Cambridge; 617-494-9034.
– KERRY J. BYRNE
(c) 2007 Boston Herald. Provided by ProQuest Information and Learning. All rights Reserved.