To celebrate the summer solstice, chef Paul O’Connell pairs his French-Cuban cuisine with an assortment of biodynamic wines at a special five-course wine dinner on Wednesday, June 21st. The dinner, which gets underway at 6:30pm, starts out with a biodynamic goat cheese tart with Ben’s mushrooms, followed by handmade pasta with wild salmon and spring peas. O’Connell and company will also be serving Vermont spring lamb with green garlic; and brown butter cake with local strawberries and rhubarb. Each course will be paired with a biodynamic wine – grown in a system of organic farming that calls for the grapes to be harvested in conjunction with the lunar cycle. Wine director Scott Holliday will give guests a little insight about the evening’s wines, the wineries they come from and the philosophy of the respective winemakers. The dinner costs $75 per person. Call Chez Henri at 617.354.8980 to make reservations.