Please note, this event is open to Back Bay Association members only.

Make your lunch break a little sweeter with some champagne and cupcakes at DVF!

Pop into the Newbury Street location from 12pm – 2pm — RSVP and you’ll also enjoy 20% off your purchase all day!

This event will be a prime opportunity for attendees to experience decorative arts as well as fine arts. Two very important aspects to decorating a home are art and rugs. You will experience the decorative art of Stephanie Saunders and the fine art of Dover Rug. The history, inspiration, and correlation behind the two types of arts and those involved in making them.

This event will teach attendees a scope of matters. Those attending the event will learn the fine art of rug making and what goes in to it. For three generations, The Jafri family has been designing, weaving, and exporting fine, hand-knotted rugs and carpeting from Pakistan, India and Nepal to Western Europe, The United States and, to other parts of the world. At this event, the attendees will be able to have a look into this journey and learn how the rugs are made. The attendees will also have the opportunity to learn about Stephanie Saunders Art Gallery. Stephanie Saunders, who is the owner and artist of Stephanie Saunders Art Gallery and a graduate of the School of the Museum of Fine Arts Boston will be displaying pieces of art and explaining to guests the inspiration behind her paintings and the process of her work. Both Dover Rug and Stephanie will also let the attendees know how to decorate their homes with art and how art and rugs are to match and compliment one another in the home.

A Cheese Filled Evening

On Wednesday, April 4th, the cheese stands together at Post 390 for a very special Massachusetts Cheese Trail Farm-to-Post dinner. Executive Chef Nick Deutmeyer has invited his cheesiest friends to the restaurant and created a menu to showcase the best in Massachusetts cheesemaking. Representatives from local fromageries like Upinngil Farm, Ruggles Hill Creamery, and Westfield Farm will be on-site to discuss their cheeses while you enjoy a four-course dinner with each course showcasing a different maker. The evening kicks off at 6:00pm with a welcome reception over passed hors d’oeuvres featuring three Upinngil Farm cheeses, followed by a quartet of queso courses, and finishing with a bonus cheese from Shy Brother’s Farm (in case you get the munchies in the Uber). Tickets are $55 including tax and tip, and if you can’t make it, the Mass. Cheese Trail menu will be available during dinner service at Post for a limited time.

RECEPTION
Upinngil Farm (Gill, MA)
Upinggillar, Spinach, Bacon, Paté Brisée
Feta, Cucumber, Oven Roasted Tomato
Ayrshire, Herbed Butter Cracker, Jagerwurst

FIRST COURSE
Robinson Farm (Hardwick, MA)
Arpeggio “the aroma and flavor notes of the terroir in one bite”
Early Spring Asparagus, Sugar-Stack Ham, Foraged Morels, Caramelized Onion Soubise

SECOND COURSE
Ruggles Hill Creamery (Hardwick, MA)
Greta’s Fair Haven “fruity, peppery, and densely textured”
Chilled Roast Chicken, Marbled Rye, Pickled Green Strawberries, Cracked Black Pepper, Green Peas

ENTRÉE
Westfield Farm (Hubbardston, MA)
Hubbardston Blue Cow “surface ripened…very soft and creamy center”
Garlic & Herb Leg of Lamb, Duck Fat Fried Potatoes, Lemon Smashed Peas, Pan Drippings

DESSERT
Smith Country Cheese (Winchendon, MA)
Extra Aged Gouda “creamy, nutty parm-like cheese”
Strawberry & Almond ‘Shortcake’, Aged Gouda Ice Cream, Strawberry-Gouda Crumb, Rhubarb Jam, Toasted Almonds

TAKE HOME
Shy Brother’s Farm (Westport Point, MA)
Hannahbells “thimble-shaped morsels that pack a dramatic throw-weight of pungency and lingering flavor”