Post 390 Hosts Bantam Cider Company, Lamplighter Brewing Company, Jack’s Abby, and Berkshire Brewing Company for Farm to Post Dinner

Beer isn’t just for drinking! Join Post 390 to kick off Farm to Post “Cooking with Craft Beer” on Wednesday, January 24. Post 390’s “Farm to Post” tasting series features a monthly spotlight on some of New England’s finest farmers, producers, vineyards, brewers, and fishermen and focuses on ingredients that are sourced locally, and produced sustainably. Every month or so Executive Chef Nick Deutmeyer and his team create a special “Farm to Post” menu highlighting products from these farms and producers.

The first dinner of the 2018 series will include a unique menu with craft beer and cider from Bantam Cider Company, Lamplighter Brewing Company, Jack’s Abby, and Berkshire Brewing Company incorporated into each dish.

Tickets are $55.00 and include a welcome reception, four course dinner, and beverage pairings. Chat with some of New England’s top craft brewers while you discover a new way to enjoy your favorite beers. Tax and gratuity are included. Limited tickets available.

Reception

Cheese display featuring 5 local cheeses each paired with its own beer or cider
La Quercia Copa with picholine olive crostini, ricotta, rojo cider reduction (paired with Bantam Bigsby)
Pork Rillettes with puffed pig’s skin, wunderkind cider mostarda, frisee (paired with Bantam Bigsby)

First Course

Orange Zest & Laurel Cured Ocean Trout
child of the sun ale & sunchoke soup, hedgehog mushrooms, battered caper berries, rye toast
Paired with Idle Hands Iron Garde

Second Course

Roast Squab with Pomegranate & Honey
crispy éponine ale polenta, beer pickled chili pepper, cooling herbs
Paired with Lamplighter IPA

Third Course

Kentucky Bourbon Filet Mignon
saxonator braised oxtail daube, garlic bone marrow toast, parsnip puree, brussels sprouts, pickled shallot
Paired with Jack’s Abby Framinghammer

Fourth Course

Rooted Barley Cake
scotch ale ice cream, lemon curd, brown butter mousse, pink pepper hazelnut brittle
Paired with Berkshire Brewing Raspberry Barleywine

For more information, please click here.

A roman style wine dinner at Terra, one of Boston’s most beautiful new restaurants

Photo: Eataly

Join Terra on Tuesday, March 20 for a Roman-style wine dinner featuring both classic dishes (and some with a unique, modern twist!) from Italy’s capital. Chef Dan Bazzinotti and Beverage Director Jessica Brennan have worked together to develop an exquisite five-course menu that highlights both wines indigenous to the region as well as local ingredients in dishes such as Carciofi alla Romana and Quaglia con Farro.

This Roman food and wine celebration will be $140 per person (including gratuity!) and has limited seating so book now!

MENU

Carciofi alla Romana
baby artichokes, lemon, mint
Casale del Giglio, Lazio Petit Manseng 2014

Saltimbocca di Mare
Local sea scallops, Tanara 24 month prosciutto di Parma, sage
Monastero Suore Cistercensi, Coenobium 2015

Quaglia con Farro
Grilled Cavendish quail, farro, puntarella,  smoked orange oil
Monastero Suore Cistercensi, Benedic 2015

Raviolo alla Vaccinara
Roman Oxtail, smoked tomato, pine nuts, raisins, cocoa
Falesco, Montiano 2014

Torta di Pignole 
honey pinenut tart with creme fraiche
​Paolucci, Amaro CioCiaro

For more about Boston, please click here.

Join Post 390 Restaurant and Some of Massachusetts’ Best Breweries for our Annual Beer and Slider Party!

If you’ve been patiently biding your time for the chance to talk craft beer with the experts, Post 390 has the opportunity for you. On Sunday, April 8th, the contemporary Back Bay tavern hosts their annual Sip & Slide party featuring a line-up of local breweries (the sips) and a slew of gourmet sliders (the slides) from Executive Chef Nick Deutemeyer. From 12:00-2:00pm, you’ll get to mingle with the brewery reps from area faves like Jack’s Abby, Notch, Lamplighter, Berkshire Brewing, Two Roads, Harpoon and Bantam Cider. And you’ll get to snack on a wide variety of sliders including BBQ bulgogi, a breakfast sausage slider, and a banana bread whoopie pie slider. You’ll even get to cast your vote for your favorite combo (you can see the tentative match-ups below), which will enter you to win a range of fun prizes.

Beer and Sliders

Jack’s Abby Craft Lagers Blood Orange Wheat Lager & Korean BBQ Bulgogi Slider with Blood Orange Zest

Berkshire Brewing Company Green Gown American Double / Imperial IPA & Thinly Sliced Lamb Slider with Garam Masala, Tzaziki, Andhara Tomato Relish, Naan

Harpoon Brewery Weizenbock & Banana Bread Whoopie Pie Slider

Notch Brewing Cerne Pivo Euro Dark Lager & Fresh Fish Slider with Remoulade, Czech Bread

Two Roads Brewing Co. No Limits Hefeweizen & Dry-Rubbed Jamaican Jerk Pork Slider with Crispy Plantains, Grace Spiced Aioli, Coconut Bun

Lamplighter Brewing Co. Cuppa English Pale Ale & Breakfast Sausage Slider with Brioche Doughnut, Cheese, Maple Glaze

Bantam Cider Buzzwig & Grilled Cheese Slider with Shaved Apples, Fried Chicken, Pickled Shallots, Arugula

***To purchase tickets, please click here.

Celebrate Earth Day at OAK Long Bar + Kitchen

OAK Long Bar + Kitchen is celebrating Earth Day on Sunday, April 22 by turning off its lights from 5 p.m. through closing to conserve energy. More than a hundred candles will be placed throughout the dining room to illuminate the space for an unforgettable “Earth, Wine & Fire” candlelit dinner experience in one of Boston’s most beautiful restaurants.

A special à la carte menu by Executive Chef Graham Lockwood will feature sustainably sourced courses and replace the regular dinner menu for the evening. Each dish will highlight ingredients from New England farms and purveyors (see select farms noted below), and the menu’s wine pairings will spotlight New York State and Oregon wines that are produced and grown with sustainable and biodynamic farming practices. A three-course wine pairing will be offered for $30, or these wines can be ordered by the glass for $13-$18 depending on the selection. Those dining between 5-7 p.m.will receive a complimentary taste of rosé upon arrival. The regular bar menu will also be available.

Sunday’s customers will be some of the first to enjoy OAK as a non-plastic straw establishment. The restaurant is permanently ditching plastic straws starting this Friday, April 20. OAK has already been mindful to create cocktails that don’t require a straw, but for those that do and all other straw requests, Hay! Straws will be used moving forward, which are made from natural wheat stems and are 100% biodegradable. The special “Earth, Wine & Fire” dinner menu will be printed on plantable seed paper, and no single-use item (like cocktail napkins) will be offered to tables.

MENU

APPETIZER
Pea & Carrot, pea and ricotta dumplings, charcoal roasted carrots and pistachio – $14
Soter “Planet Oregon” Chardonnay

*   Carrots sourced from Ripley Farm, Dover-Foxcroft, ME

South Bay Blondes, egg yolk jam, pickled daikon, radish greens – $18
Brooklyn Oenology “Social Club White”

*   Oysters sourced from Onset, Cape Cod, MA

Pate en Croute, pickled vegetables, cranberry gastrique – $15
Forge “Classique” Riesling

*   Pork sourced from Alderbrook Farm, South Dartmouth, MA

ENTRÉE
Pan Roasted Monkfish, local bacon, Russian banana potatoes, pickled ramps – $29
Brooklyn Oenology “Broken Land”

*   Monkfish sourced from Georges Bank off the coast of MA

*   Potatoes sourced from Green Sunshine Farm, Hodgdon, ME

Braised Short Rib, cassoulet, haikuri turnips, radish – $32
Brooklyn Oenology Merlot

*   Beef sourced from Pineland Farms, New Gloucester, ME

Chicken Ballotine, wheat berries, spring dug parsnip, cipollini jus – $28
Forge “Classique” Pinot Noir

*   Parsnips sourced from Fish Boot Farms, Bowdoinham, ME
*   Wheat berries sourced from Maine Grains, Skowhegan, ME

DESSERT
Crème Brûlée, duck eggs, maple sugar, almond  – $10
Pacific Rim Riesling Vin De Glaciere

*   Maple sourced from Highland Sugarworks, Barre, VT

*   Cream sourced from Maple Line Dairy, Hadley, MA

Reservations are encouraged for this “lit” dinner and can be made here or by calling 617-585-7222.

Ring in the New Year with an Italian Masquerade at Terra at Eataly Boston

When it comes to throwing a party, Terra knows how it’s done…by adding fun cocktails, smoky bites, and a festive Italian twist to the mix! On December 31, don your finest mask (or we will provide you with one, too!) and ascend to our greenhouse oasis for a grand Italian masquerade. As soon as you enter the party, you’ll be greeted by complimentary bubbly to kick off the evening. Our live band, The Silver Arrow Band, will play sweet tunes as party-goers dance the night away under the sparkling stars—all while balancing enticing cocktails in hand. And the perfect accompaniment to those hand-crafted drinks? Rustic bites from Terra, one of Boston’s ‘Top 50 Restaurants of 2018!’ Terra’s award-winning Executive Chef Dan Bazzinotti has designed a very special menu of passed appetizers for guests to indulge in throughout the night.

As the clock approaches the new year, celebrate the new year Italian-style with a midnight toast of Ferrari Brut!

Ticket includes:

• Glass of welcome wine
• Midnight toast of Ferrari Brut
• Passed Terra appetizers throughout the evening
• Live music by The Silver Arrow Band

Join Bright Horizons Back Bay for a pizza dinner in the park!

Bright Horizons at Back Bay invites you and your family to join us at the Frieda Garcia Park for Pizza in the Park. Meet and socialize with other Back Bay families — and enjoy some sheet painting fun with your little ones!

This winter, escape Boston’s frigid temperatures for a lively evening by Terra’s warm wood-fired grill.

This winter, escape Boston’s frigid temperatures for a lively evening by Terra’s warm wood-fired grill as you indulge in rustic food and Tuscan wine pairings! On January 30, award-winning Chef Dan Bazzinotti invites restaurateur and salumi producer Chef Cesare Casella to take over the Terra grill.

The five-course menu will revolve around seasonal ingredients and pork used from a whole pig raised at Chickering Farm – a demonstration of the versatility of this rich meat and the beauty of utilizing an entire animal. Guests will enjoy smoke-kissed plates (like house-made sausage and tableside prosciutti carvings by both chefs to start the meal) designed by Chef Bazzinotti and Chef Casella – a partnership made all the more special due to the duo’s personal connection and love for salumi.

Stay tuned for the full menu!

At this dinner, you will:

• Indulge in five courses of Tuscan-inspired, pork-centric dishes brought to you by award-winning chefs
• Learn about the importance of using whole parts of food
• Enjoy Tuscan wine paring with each course
• Experience the magical ambiance of our rooftop restaurant, Terra

To learn more about Terra, please click here.

Beverage Director Gregg Guertin takes you back in time to the way wine used to be.

During the next Terra Wine Dinner, Eataly’s Beverage Director Gregg Guertin takes us back in time to the way wine used to be—before the addition of pesticides, chemicals, and additives to today’s agriculture.  Each wine pairing during this multi-course dinner will be an expressive, unique, and raw example of grapes in their truest form so that you may taste distinctive characteristics of the grape varietals while appreciating terroir and the growers’ techniques. Along with natural wines, you’ll enjoy biodynamic wines—bottles which are made with a holistic view on agriculture and balance the resonance between vine, man, earth, and stars.

Just like the wine, the five courses prepared by Terra’s Executive Chef Dan Bazzinotti will also draw from primitive roots of cooking and ingredients while showcasing Terra’s wood-fired grill as the main attraction. These dishes will utilize meats from local farms using organic and sustainable methods; wild and sustainable Massachusetts seafood; and local, organic, and foraged fruits and vegetables showcased in their true form to create the perfect pairing with each wine.

During the dinner, you will have the opportunity to learn about the ingredients and stories behind our wines and food directly from our experts. Chef Dan will take you on a journey through all the dinner’s ingredients including the Frantoi Cutrera Primo organic olive oil from Sicily used in the preparation of local seafood; the Country Hen eggs that give our housemade pasta its bright, yellow color; the local, humane, non-GMO meat raised at Chickering Farm in Westmoreland, NH; and our fresh produce from local farms, foragers, and purveyors who strive to keep the quality intact.

Book your seat for another installment of a Terra Wine Dinner under the stars. Stay tuned for the full menu!

At this dinner, you will:

• Indulge in five courses featuring local, organic, sustainable ingredients cooked over the Terra fire
• Enjoy natural & biodymanic wine pairings with each course and learn about the distinctive characteristics of grape varietals
• Meet and chat with Executive Chef Dan Bazzinotti and Beverage Director Gregg Guertin about the stories behind each ingredient and wine pairing
• Experience the magical ambiance of Eataly’s rooftop restaurant, Terra

For more about Terra, please click here.

Ascend to Terra for a multi-course dinner under the stars (with wine pairings!) for a culinary tour of the valley.

Ascend to Terra for a multi-course dinner under the stars (with wine pairings!) for a culinary tour of the valley with one of the region’s most celebrated producers: Nino Negri. The former winemaker’s daughter herself, Sara Maule, who now resides locally, will guide you through this captivating landscape and introduce the traditions of Valtellina.

The Valtellina is an Alpine valley in Northern Lombardy, just below the border with Switzerland, that was carved out by the mighty river Adda.  The valley lies in between the Rhaetian Alps to the north and the Bergamo Alps to the south.

Nino Negri, located in this very valley, was established in 1897 is one of Italy’s most celebrated producers in the Valtellina.  The winery operates to this day in a centuries old castle, and uses the original cellars with natural underground temperature control to age their wines.

Each wine will be perfectly paired to savory courses like Pizzoccheri alla Valtellinese, a traditional Alpine pasta dish. You will dive into flame-kissed flavors of the seasonal ingredients prepared over Terra’s famous wood-fire grill as you discover the stories and history behind the dishes and wine.

Get your tickets for this magical night of vino, food, and a storied tour of Valtellina—without leaving Boston—on April 1st!

For more about Terra, please click here.