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!
Join Post 390 for the fifth of a 6-part “Farm to Post” dinner series in 2106. This dinner will highlight the best of Kimball Fruit Farm, a third generation family-run farm owned and operated by Carl and Marie Hills. The evening will start with a reception, followed by a four course dinner.
Tickets are limited and are available for $55.
The final date for the the dinners series will be November 2nd for their “Novemberfest” celebration.
About Kimball Fruit Farm
Kimball Fruit Farm grows a variety of fruits and vegetables for the retail and wholesale trade at their Pepperell store and 12 farmers markets throughout New England. Aside from over 70 varieties of award-winning heirloom tomatoes, they are swimming in peaches (white and yellow freestone), corn (white and two color), apples (nearly 40 varieties), pears (6 varieties), and an amazing array of other fruits, vegetables, greens and herbs.
Celebrate the 4th 52 Stories Up
Sky-High Fourth of July kicks off at 6:00pm with a one-hour welcome reception with an open bar and passed hors d’oeuvres, followed by a five course seated dinner. Live music will be provided by The Liz Tobias Trio until the simulcast of the Boston Pops performance from the Hatch Shell. Guests will also have a perfect view of the fireworks over the Charles River, beginning at approximately 10:30 (weather permitting).
MENU
PASSED HORS D’OEUVRES
Crab Meat Cucumber Cup with Citrus Aioli;
Beef Carpaccio Crostini with Lemon Peppercorn Sauce;
Honeydew & Mint Gazpacho;
Smoked Salmon Canape with Caviar & Chive Crème Fraiche
PLUS DISPLAY STATIONS
Jumbo Cocktail Shrimp; Crab Claws; Cape Cod Oysters
New England Cheese Board; Nuts & Fruit Preparations;
Grilled, Roasted & Raw Summer Vegetables; Assorted Dips;
House Made Hummus & Baba Gannoush; Grilled Pita Bread;
and more.
Dinner
Appetizer Sampler
Alaskan King Crab Legs with Sriracha Aioli
Seared Tuna Crudo with Pineapple Chili Salsa
House Made Bread Stick with Truffle Butter, Prosciutto di Parma
Chicken Liver Pate with Grilled Peach Relish
Lobster, Grilled Corn, Tomato & Watermelon Salad
Thai Chili Vinaigrette
Lemon Ricotta Caramelle Pasta
English Pea Puree, Summer Tomatoes, Corn Shoots
Slow Roasted Sliced Beef Tenderloin
Grilled Miso Rubbed Jumbo Shrimp
Boursin and Scallion Potato Cake, Summer Vegetables,
Bearnaise Sauce
Blueberry Cheesecake, Red Currant Mousse
White Godiva Chocolate Sauce
Join Bauer Wine and Spirits for the Art of Pairing
On Saturday, April 28, Bauer Wine and Spirits will be hosting the Art of Pairing from 4:30-6:30 P.M.
Art is all around us, it just depends on what inspires you. What makes your mouth water on a cold bomb cyclone day in Boston might not be appealing at all on a hot July Sunday on the Cape. Just as weather impacts your appreciation of a meal, your choice of beverage can take a meal from good to great, or even from great to extraordinary. The Art of Pairing is an educational piece where you can learn the key to a successful meal–the passport for a beautiful harmonious marriage between food and drink. We will be serving Tenure Peach Fizz with smokey pulled pork sliders, Garden Punch- a Rosemary Rhubarb Lemonade, with cornbread, and a Coldbrew martini served with Pecan Pie!
For more information about Bauer Wine and Spirits, please click here.
If you can’t decide if you want to celebrate Cinco de Mayo or the Kentucky Derby then just celebrate both at this Boston bar in Back Bay and the home to one of the best outdoor patios. Guests can enjoy classics like a Mint Julep or Caballo Picante for the holidays and are encouraged to come dressed with hats and bowties. Plus, prizes will be awarded to the best dressed guest!
Mint Julep
* 2 oz. Bulleit Bourbon
* 1 oz. Simple Syrup
* Crushed Mint Garnish and Fresh Mint Sprig
Serve in a Highball with crushed ice
Caballo Picante
* 1oz. Don Julio Blanco
* 1oz. Montelobos Mezcal
* .5oz. Pineapple
* .5oz. Lime
* .5oz. Simple Syrup
* 1 Jalapeño sliced and shaken with ice server in a rocks glass.
Garnish with Jalapeno slices and lime wedge
*** For more information, please click here.
Fourth Annual Kentucky Derby Party at OAK Long Bar + Kitchen
On Saturday, May 5, giddyup to OAK Long Bar + Kitchen for its fourth annual Kentucky Derby Party! Mint Juleps will be flowing all afternoon, along with many Derby-inspired special cocktails. Purchase of a specialty cocktail gets you a raffle ticket with a randomly selected horse’s number – after the race winning tickets can be redeemed for a Maker’s Mark prize. The regular food menu will be available plus two southern-inspired specials: Hush Puppies and Hot Fried Chicken Sliders.
Derby attire is highly encouraged. Break out your finest seersucker, sundresses, bowties and hats – prizes will be awarded to “Best Dressed” and “Best Hat.” A big screen TV will be in the dining room for guests to catch all the action.
New this year: Saddle up at the best seats in the house! For $750, reserve a High-Top table with standing room for 12 people at 4:00pm in the heart of the restaurant. Table will include a round of Mint Juleps, two bottles of G.H. Mumm Courdon Rouge (the Official Champagne of the Kentucky Derby) and plenty of bar snacks. Only two High-Tops available, will book fast. Call 617-267-5222 to reserve.
No tickets required. Join the party starting at 4:00pm; the post time is 6:34pm and race time is 6:46pm. For reservations, please call 617-267-5222 or book via OpenTable.
DRINK SPECIALS
Mint Julep – 15
Maker’s Mark Bourbon, mint, lemon, crushed ice
Triple Crown – 15
peach infused Maker’s 46 old-fashioned
Winner’s Circle – 18
G.H. Mumm Brut Cordon Rouge, raspberries, lemon, titos vodka
Talk Derby To Me – 15
house rum blend, fresh juices, crushed ice
Horsing Around – 15
Sipsmith Gin, cucumber, jalapeno, agave, lemon
Frozen Margarita (because, Cinco De Mayo!) – 15
house margarita mix
MENU SPECIALS
Hush Puppies – 9
with remoulade
Hot Fried Chicken Sliders – 12
dukes, lettuce, cheddar, bread and butter pickles
Fourth of July at Top of the Hub
This July 4th, raise a glass 52 stories high to America as you watch the fireworks from the top of the Prudential Tower at Top of the Hub. The fun starts at 6:00 pm with a Chef’s welcome reception, a champagne toast, passed apps, and (most importantly) an open bar. At 7:30 you’ll sit for a decadent five-course dinner with a cash bar and accompanying live music, and at 8:30 you’ll be treated to a simulcast of the Boston Pops concert on the Esplanade. Finally, end the evening with a bang as the fireworks pop off at eye level.
Take a peek at the menu here:
Champagne Toast Upon Arrival
Open Bar
Chef’s Selection of Passed & Stationary Hors d’Oeuvres
Chilled Heirloom Tomato Soup
Summer Berries, Avocado, Basil
Jumbo Lump Crab Cocktail
Citrus, Sea Beans, Miner’s Lettuce, Cilantro
Sweet Corn Agnolotti
Smoked Bacon, Chanterelle, Narragansett Creamery “Crescendo” Fondue
Surf & Turf
5 oz. Snake River Farms Kobe Beef Rib Cap Steak, 5 oz. Butter-Poached Lobster Tail,
Smoked Crushed Fingerling Potatoes, Roasted Mushrooms, Swiss Chard, Brown Butter Sabayon
Strawberry Shortcake
Whipped Cream, Blueberry Sauce
Tickets are $250 (nonrefundable; excluding tax, gratuity, and drinks from the cash bar), and a credit card is required to reserve. Call the restaurant for yours at 617.536.1775.
