Join Excelsior wine director, Eric Buxton, and special guest, wine importer Dan Philips of Grateful Palate for a special evening featuring the cuisine of chef Lydia Shire and some of Australia’s most spectacular wines. Scheduled for Wednesday, May 19th, the dinner will feature seven carefully selected wines and five courses from Shire, including dishes like petit Dungeness crab soufflé with crisp soft shell crab and pistachio dressing; salad of roast rabbit on purple amaranth with spring dug parsnips and carrot coulis; and wood roasted Nieman ranch pork chop with cracklings and lobster sausage. Dinner costs $160 per person, not including tax and tip. Call 617.426.7878 for reservations and more information.
