Get familiar with the wines of Darioush over a spectacular five-course dinner at Grill 23 & Bar. On Wednesday, October 18th, chef Jay Murray and pastry chef Molly Hanson put their creative culinary heads together to design a menu to complement Darioush’s old world meets new world Californian wines. The evening’s bill of fare includes Rawson Brook chèvre croquette with heirloom squash curry; scallop basted in lobster butter with Fuji apple-basil emulsion; housemade lamb sausage with pistachios, barberries and pomegranate jus; and prime beef tasting of short rib pave and grilled flatiron with cabernet grape chutney. Hanson weighs in with a quince upside-down cake with golden raisin ice cream and Hanson honey. The dinner costs $159 per person, not including tax or gratuity. Call Grill 23 & Bar at 617.542.2255 to book your table.