Join Davio’s Boston and senior winemaker Pat Henderson of Kenwood Vineyards for a 5 course dinner paired with wine!

KENWOOD WINE DINNER 

BENVENUTO
Lobster Gougere
Goat Cheese Puffs
2014 Kenwood Vineyards Chardonnay, Sonoma

ANTIPASTO
Crispy Soft Shell Crab, Charred Corn, Vidalia Onion, Avocado Relish
2013 Kenwood Vineyards Pinot Gris, Russian River Valley

FARINACEO
Spaghetti, Heirloom Tomatoes, Guanciale, Burrata Cheese
2014 Kenwood Vineyards Pinot Noir, Russian River Valley

PIATTO DEL GIORNO
Prime Sirloin, Polenta Fries, Baby Carrots, Fava Beans, Cipollini  
2012 Kenwood Vineyards ‘Six Ridges’ Cabernet, Alexander Valley

DOLCE
Chocolate Torte, Amarena Cherry Ice Cream
Sandeman Founders Reserve Port

$95 PER PERSON, PLUS TAXES AND GRATUITIES.

Tickets much be purchased in advance. When purchasing tickets, 7% MA meals tax will be added to the ticket price. Gratuity to be paid on the evening of the event. All ticket sales are final.

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.

Meet the designer and view the latest collection at Neiman Marcus Boston.

For reservations and more information, call 617.536.3660 ext 2222.
Precious Jewels Salon, Level Three

Join Fleming’s Boston for a special cocktail dinner featuring four extraordinary cocktails from A Wicked Fleming’s Dinner. This one-night-only event includes a perfectly prepared four course menu, expertly curated by Sous Chef Poi Ali. Tables are limited, so please reserve yours today.

First Course
Passed Hor D’oeuvres
Savory Apple Flatbread & Seared Ahi Tuna Crostini
Witches Death- Prosecco over Cotton Candy with a Pop Rock Rim

Second Course
Passion Fruit Shrimp
Seared Jumbo Shrimp served with a Passion Fruit Agrodolce Sauce
Land of AHHHS- Malibu Rum Mango Puree lemon juice with a sugared rim

Third Course
Filet and Scallop
Filet over Crispy Potato Pancake garnished Asparagus and a Gorgonzola Cream Sauce paired with Pan Seared Sea Scallops and a Red Pepper Lime Drizzle
Flying Monkey Sangria, Dreaming Tree Merlot Blood Orange Vodka Fruit Juice

Dessert
White Chocolate Mousse
Choice of Good or Evil White Chocolate Mousse
Emerald City- Lemoncello Liqueur

Join Us on Thursday, March 29, from 7 to 10pm, to Celebrate and Support Women-Owned Food Businesses In and Around Boston.

Fairmont Copley Plaza is inspired by the amazing talent and delicious food & drink produced by women in the city, and this special four-course dinner will creatively incorporate provisions from a participating group of local female-led companies: Curds & Co., Nella Pasta, Bantam Cider, nuFudge.

The dinner is part of Fairmont Copley Plaza’s popular 140 Supper Club series where guests descend a century-old staircase and whisper a password to be immersed into an intimate gathering hosted by Executive Chef Laurent Poulain.

Menu

Vermont Burrata sourced from Curds & Co. cheese shop
tomatoes, micro basil, sea salt, extra virgin olive oil, aged balsamic

Nella Pasta Beet Campanelle
goat cheese feta, sweet and spicy pumpkin seeds, organic mushrooms sauté mix, brown butter lemon sauce, fresh sage, sherry vinegar aspic

Bantam Wunderkind Cider Braised Beef Short Rib
creamy parsley risotto, fine herbs salad, maple roasted baby vegetables, crispy julienne horseradish

nuFudge Ganache Tasting Plate
sea salt, citrus vanilla, goji berry

Fleming’s Boston Celebrates New Zealand and California Sauvignon Blanc

Join Fleming’s Boston for a special wine dinner featuring four extraordinary wines from New Zealand & California. This one-night-only event includes a perfectly prepared five course menu, expertly curated by Chef Partner Poi Ali. Tables are limited, so please reserve yours today.

First Course
Popcorn Crab
meyer lemon drizzle, stone fruit compote, pickled radish red onion
VILLA MARIA, Spring Fruit Sangria Marlborough New Zealand, 2015

Second Course
Seared Scallops
frisée, bacon, roasted tomato, lemon-chili vinaigrette
KIM CRAWFORD, Sauvignon Blanc Marlborough New Zealand, 2015

Third Course
Seared Chilean Sea Bass
valencia orange beurre blanc, served aside a butter lettuce bouquet
FROG’S LEAP WINERY, Sauvignon Blanc Rutherford California, 2015

Fourth Course
Iron-Crusted Tenderloin of Beef
duchess potatoes, maître d’hôtel butter
WHITEHAVEN, Sauvignon Blanc Marlborough New Zealand, 2015

Dessert
Passion Fruit Crème Brûlée
topped with fresh berries and chantilly cream
Coffee or Tea

Please call 617-292-0808 to reserve today!

Visit Fleming’s Boston at 217 Stuart Street or by clicking here.