AIWF Wine Dinner at The Independent

Celebrate spring with The Independent and the American Institute of Wine and Food on Thursday, May 29th. In conjunction with the AIWF, chef Mark Usewicz will present a five-course dinner, featuring chilled Yaquina Bay oysters with pickled cucumber relish, morel ravioli with spring peas, ramps and petite herbs and Tuscan braised veal cheeks with spring dug parsnips. Each course will be paired with an Italian wine handpicked by Regina Mulready of Martinetti Wine’s. Seatings will be offered at 6:30pm and 8:30pm at $60 per person. For reservations and more information call the Independent at 617.440.6021.

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