Bar Boulud Presents a Special Rose Wine Dinner in Celebration of Bastille Day

Photo: Bar Boulud

In honor of Bastille Day, Bar Boulud celebrates with a special four-course wine dinner, featuring traditional Provençal cuisine along with all things rosé from Château d’Esclans.

Located fifteen miles northwest of the Mediterranean coast, in the sun-drenched landscape of Provence, Château d’Esclans is renowned for their mature Grenache vines, which produce grapes that offer a greater concentration of flavor, creating the palate-grabbing collection of rosé, for which the château is known.

On July 14, 2018, join Sommelier David Bérubé and special guest Alex Diard, Wine Ambassador for Château d’Esclans, who will pour pink and educate guests on some of the “finest rosé you will ever find,” according to Jonathan Ray, Drinks Editor of The Spectactor.

FEATURED MENU

Assortment of Canapés
Whispering Angel, 2017

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Cured Trout
roasted squash, pine nuts, lettuce cream
Rock Angel, 2017

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Bouillabaisse
smoked tomato broth, Day-Boat cod, local shellfish
Les Clans, 2016

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Chicken Ballotine
caramelized figs, celery root, baby fennel
Garrus, 2016

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Blueberry and Violet Panna Cotta
coconut biscuit, white chocolate, mascarpone meringue

Ticket price includes gratuity and tax.

Join Bar Boulud Sommelier David Bérubé and special guest Emmanuel Lemoine for an educational four-course dining experience

On Friday, October 26, 2018, join Bar Boulud and Sommelier David Bérubé with special guest Emmanuel Lemoine, Château de Beaucastel US Export Director, for a memorable four-course dining experience.

One of the largest wine estates in the Rhône wine region of southeastern France, Château de Beaucastel has been managed by several generations of the Perrin family. The family maintains an impressive portfolio of wines, all of which showcase the complexity and diversity of terroirs of the Rhône region.

Emmanuel Lemoine will present five extraordinary wines including a rare white Chateauneuf-du-Pape. The winery’s 2016 vintage will make its first appearance in the market at the evening’s dinner.

Chef de Cuisine, Brian Arruda will prepare a menu to be served as follows:

Assorted Canapés
Coudoulet de Beaucastel White, Côtes du Rhône, 2014

Chilled Chestnut Velouté
comice pears, caviar, chives
Château de Beaucastel White 2016

Roasted Bone Marrow
garlic confit, pain de campagne, veal jus
Coudoulet de Beaucastel Red, Côtes du Rhône, 2016

Herb Crusted Lamb Saddle
root vegetable gratin, shallot confit, grain mustard jus
Château de Beaucastel 2015
Château de Beaucastel 2016

Cheeses with Chef’s selection of accompaniments
Saint-Marcellin, Beaufort, Bleu de Bresse

*(ticket price includes tax and gratuity)

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 Davio’s Boston and Giovanni Nencini from LUX Imports for a 4 course dinner paired with wine!

Join Sommelier Jaimie Puckett and Chef Brian Arruda for a four-course wine dinner.

On August 22nd, join Head Sommelier Jaimie Puckett and Executive Chef Brian Arruda in welcoming Vokel Cellars owner & winemaker Dana von Sternberg for a seasonally-inspired tasting menu featuring limited-production Vokel wines from Sonoma.

Vokel Cellars was born from the concept that the best wines are made in the vineyard, not the winery. Dana focuses on small lots from sustainably farmed vineyards, using minimally invasive winemaking practices, allowing the vineyard sites to speak for themselves.

FEATURED MENU

Reception with Canapés
2015 Sonoma Coast Chardonnay

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FOIE GRAS TARTE
apricot, grapefruit, chrysanthemum
2016 ‘Starscape Vineyard’ Russian River Valley Chardonnay

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CHORIZO AND CLAMS
tomato, roasted garlic, rouille
2015 Russian River Valley Pinot Noir

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SWORDFISH EN PAPILLOTE
Olive medley, rosemary, sweet pepper
2016 ‘SHV’ Russian River Valley Pinot Noir

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SELECTION OF LOCAL CHEESES
Chef’s accoutrements
2016 ‘Eastside Ranch’ Russian River Valley Pinot Noir

Join the French Cultural Center for a wine  tasting and dinner with La Voile.

Epicureans rejoice! To kick-off the French Cultural Center’s season of wine tastings, they will explore the lovely wines of Alsace with a wine tasting, followed by a separate three-course pairing dinner.

Come discover the lesser-known wines of Alsace, presented by Alexandre Sojfer, Resident Sommelier at La Voile and 1855 Bar à Vins. Alex will share his expertise working with vineyards from Alsace and why this region’s grounds are so prolific yet less available to the American market than other varietals.

Event in English. Advance RSVP strongly recommended. The general tasting is a standing event – this is not a sit-down seminar. Please email culture@frenchculturalcenter.org to request a seat/chair, if needed.

The following dinner is a sit-down three-course dinner in the French Cultural Center’s Library.

The most wonderful time of the year calls for a FEAST and we know just the place to #WineDown in the Back Bay for the holidays!

PRE-FIXE MENU

1st Course
Four Cheese Crab & Artichoke Dip
parmesan, cheddar, cream, mayo, mustard

2nd Course
Braised Beef Short Rib
sautéed spinach and red wine gravy

3rd Course
Churros
fried churros, chocolate dipping sauce

This event is 21+.

For more about Back Bay Social, please click here.

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.

Take your #WineWednesdays to the next level with Rochambeau

Indulge in a different monthly specialty four course tasting menu crafted by Executive Chef Nick Calias and Chef de Cuisine Matt Gaudet, accompanied by selected wine pairings.

The dinner will be led by Rochambeau’s Wine Director, William Moriarty.

Stay tuned for the full menu – follow Rochambeau on Instagram @rochambeaubos!