Celebrate one of the season’s unsung garden heroes – the cucumber! – at Forage’s weekly wine dinner, scheduled for Thursday, August 6th. Forsaking their usual oenophilic theme, chef Eric Cooper and sommelier/co-owner Stan Hilbert are toasting to the crunchy, seeded vegetable (which is technically a fruit) with a five-course tribute menu. The prix fixe, which features courses like chilled cucumber soup with smoked tomato ice and fennel rubbed pork chop with grilled cucumber and spicy tomato salsa, is available for take-out to be enjoyed at home (for $120 per menu-for-two) or out on Forage’s picturesque patio (for $150 per couple). Hilbert has picked a tiny production Australian wine – 2019 “1000 Fires” Jauma, McLaren Vale – to pair so all you have to do is decide if you want to dine at home (order take-out here) or on-site (book your table this way).
OMNIVORE
Chilled Cucumber Soup
Smoked Tomato Ice
Cucumber Semifreddo
Peach Gastrique, Jostaberries
Cucumber & Mozzarella
Flavored Salts
Smoked Citrus – Vanilla – Celery
Egg
House Soda Bread, Cuke Salt, Pickle
Fennel Rubbed Pork Chop
Grilled Cucumber, Spicy Tomato Salsa
Optional Cheese Course +$15:
Cabot Clothbound Cheddar
Shaved Spring Onion, Raw Cuke, English Mustard
Optional Paired Dessert Course $20:
Lindenflower Creme Brulee
Poached Cukes
Vino di Visciole, Velenosi, Marche
VEGETARIAN
Chilled Cucumber Soup
Smoked Tomato Ice
Cucumber Semifreddo
Peach Gastrique, Jostaberries
Cucumber & Mozzarella
Flavored Salts
Smoked Citrus – Vanilla – Celery
Egg
House Soda Bread, Cuke Salt, Pickle
Fennel Rubbed Heiwa Tofu
Grilled Cucumber, Spicy Tomato Salsa
Optional Cheese Course +$15:
Cabot Clothbound Cheddar
Shaved Spring Onion, Raw Cuke, English Mustard
Optional Paired Dessert Course $20:
Lindenflower Creme Brulee
Poached Cukes
Vino di Visciole, Velenosi, Marche
menus subject to change
