Free, one-hour concerts in one of Boston’s most beautiful spaces.
The courtyard of the Central Library in Copley Square, one of Boston’s most beautiful spaces, is filled with music during free, one-hour concerts throughout the summer. The courtyard hosts music that ranges from jazz to classical and from world to folk.
Concerts are moved to Rabb Hall in the event of inclement weather.
Wednesday concerts are presented in partnership with Berklee College of Music and are generously sponsored by Back Bay Association member Brookline Bank.
The schedule of performers is as follows:
- June 7: Morgan Minsk
- June 14: Boston Lyric Opera & Castle of Our Skins
- June 21: Ensemble Lyrae
- June 28: Talie
- July 5: Frost String Quartet
- July 12: Visiting Wine
- July 19: Born Yesterday
- July 26: Boston Youth Symphony Orchestra: Intensive Community Program
- August 2: The Vinegar Flies
- August 9: Three At Home
- August 16: Cardamom Quartet
- August 23: Zikina
- August 30: Boston Lyric Opera
Join Bright Horizons Back Bay for a pizza dinner in the park!
Bright Horizons at Back Bay invites you and your family to join us at the Frieda Garcia Park for Pizza in the Park. Meet and socialize with other Back Bay families — and enjoy some sheet painting fun with your little ones!
Join SERV Boston for their next quarterly educational seminar, in a series of speaker and networking events for private event managers.
This event will begin with breakfast followed by a panel discussion focusing on the topic Boss Lady: Influence, Innovate, and Inspire…Fearlessly. Then our panelists will share their experiences on “how they got here,” through their hardships, determination, leadership, and passion.
The venue and breakfast are graciously being donated by Mistral.
PANEL SPEAKERS:
Tzurit Or, Founder, Tatte Bakery & Café
Chef Lydia Shire, Chef & Co-Owner, Scampo
Marlo Fogelman, Principal, Marlo Marketing
MODERATOR:
Leigh Harrington, Managing Editor, Exhale Lifestyle
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 an organization 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.
Lisa Flores, Founder & President
Kelly Fay, Vice President of Programs
Maura Lacy, Vice President of Communications
Kerry Lynch, Vice President of Membership
Courtney McCabe, Treasurer
Nicole Lazcano, Vice President of Sponsorship
#SERVboston
www.servsociety.com
Celebrate Valentine’s Day with the three C’s: champagne, cheese and chocolate.
Sample our innovative and classic menu which will evoke your senses while you dine on a menu inspired by the C3‘s:.
Arrive to a warm welcome with acomplimentary champagne cocktail. You are then guided through an extraordinary 5 course dinner created by Swiss Executive Chef Markus Ripperger. Savor the sensuous flavors, smells, and textures, and challenge your palate to discover. There will be some commentary on the compilation of the menu items and the making of them.
Menu
Champagne Soup Sampler
Trilogy of gingered organic Veuve Clicquot carrot soup, crémant cheese, caramelized beet and Moet soup, cream of French pea with a hint of Perrier-Jouët and parmesan crisp.
Vegetarian option: Same as above
Textures from the Oceans
Skillet seared lobster and gulf shrimp, baked in a filo crisp, green apple, organic arugula, white chocolate ribbons, rosé champagne vinaigrette.
Vegetarian option: Garden vegetables baked in a filo crust with green apples, lemon thyme and arugula lettuce.
Intermezzo
Champagne sorbet with cantaloupe melon pearls and Madagascar coco dusting
The Big C³ entree
peppered beef tenderloin, coco crusted Lamb rib, cheese crusted veal tenderloin, Mousseline potatoes, haricot vert with miniature carrots.
Vegetarian option:Parmesan Polenta cakes with roasted red peppers, chargrilled portobella mushrooms, spinach, garden vegetables aged balsamic glaze, olive tapenade.
Heavenly Sweets
bittersweet crackle, double chocolate & champagne crème brûlée and Swiss chocolate cheesecake.
Vegetarian option: Same as above
For more about Hampshire House, please click here.
