Chef Ming Tsai serves up big red wines at his next Blue Ginger wine dinner. The Wellesley restaurant will feature Pride Mountain Vineyards with a prix fixe, multi-course paired menu on Tuesday, April 12th. Tsai has planned six dishes, like Asian duck confit tamale and garlic-braised osso bucco, for matching with the California wines. Dinner starts at 6:30pm—see below for the full menu, available for $150 per person and call 781.283.5790 for a reservation.

FIRST
Smoked Venison Carpaccio
warm ginger-pear chutney
Viognier

SECOND
Two Salmon Two Mushroom Two Almond
vol-au-vent
Chardonnay

THIRD
Asian Duck Confit Tamale
cranberry-chocolate molé
Merlot

FOURTH
Garlic Braised Osso Bucco
five spice-spring pea ragout
Cabernet Sauvignon

FIFTH
Wasik’s Cheese Course
Syrah

SIXTH
Warm Miso Blondie
tea-poached pears and salted ice cream