Bar Boulud is bringing the distinctive tastes of a blossoming California vineyard to Boston’s bustling Back Bay. Located in picturesque Santa Ynez Valley, Beckmen Vineyards is a family-owned vineyard and winery with a passion for crafting high-end Rhône wines from estate grown, biodynamic grapes.

Guests are invited to join Bar Boulud’s Sommelier, David Bérubé, for this educational five-course dinner that will feature classically complex and dramatic wines paired with seasonal dishes, such as Grilled Octopus and Roasted Porchetta, from Chef de Cuisine Michael Denk and Pastry Chef Robert Differ.

The “Beckmen Wine Dinner” menu will be served as follows:

Assortment of Canapés
Fried oyster with nori aïoli and goat cheese tart with honey and walnuts
Louis de Grenelle, Crémant de Loire, Cuvée Platine, Brut

Smoked Trout Rillettes
Toasted sourdough, black mission figs, crème fraîche
        Beckmen, Chardonnay, Purisima Mountain Vineyard, Ballard Canyon 2014

Grilled Octopus
Almond purée, arugula, blood orange, Castelvetrano olives
Beckmen, Syrah Blend, Cuvee Le Bec, Santa Ynez Valley, 2014

Roasted Porchetta
Caramelized fennel purée, golden raisins,
pickled mustard seeds, peppercress
Beckmen, Syrah, Purisima Mountain Vineyard, Ballard Canyon, 2014

Equatorial Chocolate Tart
55% ganache, almond crunchy, framboise foam
Beckmen, Grenache, Estate, Santa Ynez Valley, 2014

*Ticket price includes gratuity and taxes.

Mandarin Oriental Boston Hosts Benjamin Zander and the Boston Philharmonic Youth Orchestra for a Festive Community Performance

Photo Credit: The Daily Free Press

Five-Star Mandarin Oriental, Boston is excited to welcome world-renowned conductor Benjamin Zander and members of the award-winning Boston Philharmonic Youth Orchestra for a special holiday-inspired pop-up performance on Saturday, December 16, 2017. Hosted by popular Mix 104.1 FM radio personality Kennedy Elsey, this special concert will commence in the hotel lobby from 1:00 to 1:30 P.M.

Maestro Benjamin Zander and a quintet from the Boston Philharmonic Youth Orchestra will perform festive favorites for the local community, as well as patients, staff and families from Fanciscan Children’s. In addition, guests will enjoy a complimentary selection of seasonal refreshments from Pastry Chef Robert Differ.

Benjamin Zander and the Boston Philharmonic Youth Orchestra

Benjamin Zander is the conductor of the Boston Philharmonic Orchestra and the Boston Philharmonic Youth Orchestra and a guest conductor around the world. With London’s famed Philharmonia Orchestra he is recording the complete cycle of Mahler symphonies, recordings that have been received with extraordinary critical acclaim both for the performance and Zander’s now famous full-length disc explaining the music for the lay listener. Their recordings of Mahler 9th and Bruckner’s 5th Symphony were nominated for Grammys for Best Orchestral Performance. Their latest recording, Mahler’s 2nd Symphony, was nominated for a Grammy in 2014.  BPYO made its Carnegie Hall debut in December 2013. The New York Times review of that concert noted that the members of BPYO “play with a maturity and cohesion well beyond their years,” and described their performance of Shostakovich’s Fifth Symphony as “a brilliantly played, fervently felt account, enriched with silken strings, robust brass and eloquent solos.” The inaugural 2012-13 season of the BPYO culminated in a 5-city concert tour of the Netherlands,  Featuring a performance of Mahler’s Second Symphony in the Amsterdam Concertgebouw. In the course of the 12-day tour, the orchestra received two superlative five-star reviews in national papers, collaborated with an orchestra of 600 12-year-olds, and was featured in the International Koorbiënnale Haarlem. BPYO’s motto is “Shaping Future leaders through music.” Complementing their musical assignments, BPYO members receive weekly leadership assignments from Mr. Zander. The 112 members of the BPYO range in age from 12 to 21, and are chosen through a highly-selective audition process. They reside or attend school throughout New England, and come together on Saturday afternoons for sectionals and full orchestra rehearsals at the Benjamin Franklin Institute of Technology, in Boston’s South End.

About Mandarin Oriental, Boston

An intimately luxurious hotel, Mandarin Oriental, Boston combines classic New England elegance with refined Oriental touches to create one of the most distinctive hospitality experiences in the region. Awarded both Forbes Five-Stars and AAA Five-Diamonds, Mandarin Oriental, Boston features 148 of the city’s most spacious guestrooms and suites, exquisite meeting and event facilities and legendary personalized service. Hotel amenities include Massachusetts’ only holistic  Five-Star awarded spa, a state-of-the-art fitness center and our signature restaurant Bar Boulud, a French-inspired bistro and wine bar from internationally acclaimed chef Daniel Boulud. A short 15-minute drive from Logan International Airport, Mandarin Oriental, Boston connects guests to the city’s finest shopping, cultural venues and business institutions from its prime location in the heart of Boston’s chic Back Bay on Boylston Street.

Toast to 2018 with a Five-Course New Year’s Eve Gala Dinner at Bar Boulud Boston

An unforgettable evening at Bar Boulud Boston begins promptly at 8:00 p.m., revelers will gather in the lobby of the adjacent Mandarin Oriental, Boston hotel for a welcome reception, complete with celebratory sips and decadent canapés such as: fresh Oysters topped with a Champagne gelée and Citrus Cured Scallops laced with caviar and crème fraîche.

As the night progresses, guests will be seated at 9:00 p.m. in Bar Boulud where they will enjoy a five-course dining experience featuring savory French-inspired dishes including: Rohan Duck Breast, tender Wagyu Beef and Aurora, a delectable dessert comprised of hazelnut milk chocolate cream, raspberry espuma, and moelleux au chocolat crafted by Pastry Chef Robert Differ.

While diners treat their taste buds to an array of spectacular flavors, live jazz music will add to the evening’s ambiance. Enhancing the experience further, guests will also have the option to add an exquisite wine pairing with each course, hand-selected by Sommelier David Bérubé.

Encompassing celebration-worthy ingredients and presented with an artful flair, Bar Boulud’s New Year’s Eve Gala Dinner will be served as follows:

Canapés

 Oyster
Champagne gelée

 Citrus Cured Scallop
Caviar, crème fraîche

 Wagyu Beef
Seared rare, quail egg, sunchoke, arugula, parmesan

Torchetti Pasta
Celeriac, chestnuts, fontina, truffle

Turbot
Crab dauphine, purple potato, Tokyo turnip, bottarga, uni cream

 Rohan Duck Breast
Chanterelles, barley, blood orange, albufera sauce

Aurora
Hazelnut milk chocolate cream, raspberry espuma, moelleux au chocolat

New Year’s Eve Gala Dinner includes a complimentary glass of Champagne at midnight. Sommelier selected wine pairings are offered for $125. An evening à la carte dinner menu will be served in the restaurant until 8:00PM.  Bar Boulud’s lounge will be serving a limited à la carte menu from 5:30 to 11:00PM.

Terra rolls out a spectacular five-course meal featuring volcanic wines of Italy.

Photo: BostonChefs

The volcanoes of Italy have endowed history with countless legends, landscapes and ultimately, some of the most expressive wines in the world.

“The discerning characteristic of volcanic terroir and the wines it produces lies on the palate. A perceptible, laser like, linear texture that transcends grape variety and region. A palpable austerity and minerality that translates to smoky, ashy, dusty, chalky textures that no other soil is capable of producing.” – The Winebow Group

Guests will enjoy a spectacular five-course wine dinner featuring thoughtfully prepared, hearty dishes by Chef Dan Bazzinotti and guest speakers to explain the unique nuances of each volcanic wine.

Featured wines will include:
Massifitti, Suavia
Erse Etna Bianco, Tenuta di Fessina
Erse Etna Rosso, Tenuta di Fessina
Terra di Lavoro, Galardi
Aglianico del Vulture, Bisceglia

Enjoy an Exclusive Tasting Experience with Domaine Louis Magnin

Bar Boulud presents the first wine dinner of 2018 featuring Domaine Louis Magnin from Arbin, France. Producing organic and biodynamic wines focused on Mondeuse, Roussette and Bergeron varietals, Louis & Béatrice Magnin serve as regional ambassadors, showcasing the prosperity of the Savoie wine region.

Pouring some of the greatest wines including two spectacular back vintages of Mondeuse, Sommelier David Bérubé is excited to welcome guests for this exclusive tasting experience.

FEATURED MENU

Reception
Domaine Louis Magnin, Roussette de Savoie, 2012

•••

Pâté en Croûte of Pheasant
foie gras, pistachio, huckleberry
Domaine Louis Magnin, Vin de Savoie, Chignin Bergeron, 2013

•••

Seared Atlantic Char
smoked belly, mushroom civet, pearl onions, beurre rouge
Domaine Louis Magnin, Vin de Savoie, La Rouge, 2009

•••

Spiced Venison Loin
winter root vegetables, quince confit, chestnuts, sauce poivrade
Domaine Louis Magnin, Vin de Savoie, Tout un Monde, 2009

•••

Tamié Cheese Course
chicory salad, black truffle, toasted hazelnuts
Domaine Louis Magnin, Vin de Savoie, Chignin Bergeron, Vertigo, 2010

Ticket price includes gratuity and taxes.

Enjoy an Exclusive Tasting Experience with Domaine Louis Magnin

Bar Boulud presents the first wine dinner of 2018 featuring Domaine Louis Magnin from Arbin, France. Producing organic and biodynamic wines focused on Mondeuse, Roussette and Bergeron varietals, Louis & Béatrice Magnin serve as regional ambassadors, showcasing the prosperity of the Savoie wine region.

Pouring some of the greatest wines including two spectacular back vintages of Mondeuse, Sommelier David Bérubé is excited to welcome guests for this exclusive tasting experience.

FEATURED MENU

Reception
Domaine Louis Magnin, Roussette de Savoie, 2012

•••

Pâté en Croûte of Pheasant
foie gras, pistachio, huckleberry
Domaine Louis Magnin, Vin de Savoie, Chignin Bergeron, 2013

•••

Seared Atlantic Char
smoked belly, mushroom civet, pearl onions, beurre rouge
Domaine Louis Magnin, Vin de Savoie, La Rouge, 2009

•••

Spiced Venison Loin
winter root vegetables, quince confit, chestnuts, sauce poivrade
Domaine Louis Magnin, Vin de Savoie, Tout un Monde, 2009

•••

Tamié Cheese Course
chicory salad, black truffle, toasted hazelnuts
Domaine Louis Magnin, Vin de Savoie, Chignin Bergeron, Vertigo, 2010

Ticket price includes gratuity and taxes.

Join SERV for a Breakfast and Panel Discussion 

We’re excited to announce our seventh seminar in a series of speaker and networking events for private events managers! Join us on February 28th at Grill 23 for breakfast and a discussion. The focus of this discussion will be on local urban development, upcoming conventions, future corporate neighbors, overall trends to expect and how this will affect our events industry as we know it.

PANEL SPEAKERS INCLUDE:

• Jeffrey Gates-Partner, The Aquitaine Group: Aquitaine, Gaslight, Metropolis, Cinquecento
• Chris Coombs-Chef / Owner, Boston Urban Hospitality: Deuxave | Boston Chops | dbar
• Bob Luz-President & CEO, Massachusetts Restaurant Association
• Lisa Deveney-Director of Convention Services, Greater Boston Convention and Visitors Bureau
• Rosemarie Sansone-President & CEO, The Downtown Boston Business Improvement District (BID)

SCHEDULE:

8:45am – 9:30am – breakfast and networking

9:30am – 10:30am – panelist discussion

10:30am – 11:00am – Q+A

SERV (Society for Event Planners: Restaurant Venues) is anorganization of private event managers who provide support and education to industry professionals. The quarterly speaker series includes a panel and networking opportunities over light breakfast. The panel discussions span a wide variety of topics from business and professional development to event technology, vendor relations and marketing, all pertaining to the private events industry with a focus on restaurant venues.Currently, SERV chapters exist in Boston and New York.

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

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