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 the 5th Annual Dana-Farber Unmask Cancer Gala to Benefit Dana-Farber Cancer Institute and the Jimmy Fund.
This exotic rainforest-themed evening will include dancing, dinner by-the-bite, creative cocktails, and music by DJ Joey Carvello. There will also be a live and silent auction, as well as exciting opportunity drawing items from various sponsors.
UnMask Cancer will begin at 8 p.m. Cocktail attire is suggested, and masks are encouraged. Tickets start at $350 and sponsorships are available starting at $5,000. Visit www.unmaskcancer.org for ticket and sponsorship information.
Dana-Farber Cancer Institute doctors and researchers work tirelessly to unmask the secrets of cancer and discover the latest developments and breakthroughs to treat patients. UnMask Cancer will raise critical funds to support this lifesaving mission and is made possible by a dedicated committee led by co-chair Mark Scribner.
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)
Delicious and festive French fun for the whole family at Mandarin Oriental, Boston
Mandarin Oriental, Boston invites aspiring bakers and pastry enthusiasts of all ages to join Chef Robert Differ and Team for an exclusive decorating class featuring the traditional Parisian holiday dessert: Bûche de Noël.
Each participant will be presented with a pre-rolled Bûche de Noël that serves as a confectionary canvas. Emphasizing festive decorating techniques, this tailored class allows students to focus on all of the fun aspects of holiday baking without the stress of measuring, mixing and manipulating.
Each class participant will depart with a recipe for crafting this iconic Holiday-themed dessert at home, along with a freshly baked (and decorated!) Bûche de Noël to share with friends and family.
For more on the Mandarin Oriental, Boston, please click here.
Delicious and festive French fun for the whole family at Mandarin Oriental, Boston
Mandarin Oriental, Boston invites aspiring bakers and pastry enthusiasts of all ages to join Chef Robert Differ and Team for an exclusive decorating class featuring the traditional Parisian holiday dessert: Bûche de Noël.
Each participant will be presented with a pre-rolled Bûche de Noël that serves as a confectionary canvas. Emphasizing festive decorating techniques, this tailored class allows students to focus on all of the fun aspects of holiday baking without the stress of measuring, mixing and manipulating.
Each class participant will depart with a recipe for crafting this iconic Holiday-themed dessert at home, along with a freshly baked (and decorated!) Bûche de Noël to share with friends and family.
For more on the Mandarin Oriental, Boston, please click here.
Kick off the holiday season with Bar Boulud’s annual champagne dinner celebration.
The House of Ruinart is unlike any other. It was the first established House of Champagne in 1729 and inspired by the intuition of a monk well ahead of his time. On December 13th, join Guillaume Grillon, Ruinart Market Manager, Head Sommelier David Bérubé and Chef de Cuisine Brian Arruda for this festive 4-course menu and the Ruinart tradition in all its forms: the flagship Blanc de Blancs, the sensational Rose and their historic prestige cuvées of Dom Ruinart.
Featured Menu
Reception with Canapés
Ruinart Blanc de Blancs
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Burrata Salad
caramelized fennel, radish, black truffle vin
Ruinart Blanc de Blancs
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Potato Gnocchi
royal trumpets, lobster nage, tarragon
Dom Ruinart, Blanc de Blancs, 2006
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Roasted Chicken
parsnip, charred cipollini, veal jus
Ruinart Rose
Dom Ruinart Rose, 2004
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Île Flottante
ginger biscuit, berry gelée, pomegranate sorbet
Ticket price includes tax and gratuity
Delicious and festive French fun for the whole family at Mandarin Oriental, Boston
Mandarin Oriental, Boston invites aspiring bakers and pastry enthusiasts of all ages to join Chef Robert Differ and Team for an exclusive decorating class featuring the traditional Parisian holiday dessert: Bûche de Noël.
Each participant will be presented with a pre-rolled Bûche de Noël that serves as a confectionary canvas. Emphasizing festive decorating techniques, this tailored class allows students to focus on all of the fun aspects of holiday baking without the stress of measuring, mixing and manipulating.
Each class participant will depart with a recipe for crafting this iconic Holiday-themed dessert at home, along with a freshly baked (and decorated!) Bûche de Noël to share with friends and family.
For more on the Mandarin Oriental, Boston, please click here.
By very popular demand, Porto has released a SECOND seating for Rialto’s Pop Up Dinner
Please join Porto Boston for a second seating on Sunday evening January 27th for a Rialto Pop Up Dinner prepared by Chef Jody Adams. Enjoy light bites and cocktails from 6-7pm, followed by a reminiscent 5 course dinner of Rialto inspired favorites paired with our selection of Italian Wines. Tickets are limited and are required to attend this event!
MENU
Find the planned dinner menu below (subject to slight change)
01. Grilled Oysters
Andouille sausage, garlic toast
02. Lobster Cavatelli
red and green tomato sauce, saffron, hot lobster oil
03. Slow Roasted Duck
balsamic vinegar, braised escarole, green olives, rosemary
04. Grilled Beef Rib-Eye
roasted garlic potatoes, arugula, endive, truffles
05. Hot chocolate Crema
coffee-hazelnut ice cream, blood orange
** Please note, unfortuntely, they are not able to accomodate substitutions for this event.
Join Bar Boulud Chef-Restaurateur Daniel Boulud and fellow Chef Ming Tsai on April 2 for a special menu
Chef Daniel Boulud will welcome his longtime friend Chef Ming Tsai for the collaborative, one-night-only Spring Forward Dinner at Bar Boulud on Tuesday, April 2, 2019. Chef Ming Tsai, James Beard award-winner, owner of Blue Dragon in Boston and host of PBS’s “Simply Ming,” will join Michelin-starred Chef Daniel Boulud to prepare a delicious five-course dinner featuring seasonal ingredients infused with unique flavors from their cultures.
This exceptional dining experience will allow guests the exclusive opportunity to meet both chefs and celebrate an evening of food, wine and camaraderie. Bar Boulud’s Sommelier will also pour the perfect wine pairings for each dish.
The following five-course menu with wine pairings will be served:
New Style Itsumo Tuna Sashimi
Curry Oil and Crispy Rice
Nine-Herb Lobster Ravioli
Tarragon, Sauce Américaine
Poulet Aux Morilles
Asparagus, Sabayon Vin Jaune
Ginger-Citrus Roasted Pork Shoulder
Maitake Mushrooms and Spring Pea Ragu, Watercress Nage
Itakuja Ingots
Chocolate Bavaroise, Kumquat Confit, Lapsang Souchong Ice Cream
The event begins at 6:30 with a reception, followed by dinner from 7 – 11 pm. Tickets are $254 per person and include wine pairing, tax, and gratuity. Tickets are available here.
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.
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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
