Your farm-to-table friends at Forage in Cambridge are going all-in on carrots for this week’s installment of their weekly wine dinner on Tuesday, April 26th. The earthy Daucus carota will get the royal treatment from chef Eric Cooper in four savory courses like Carrots Cured Three Ways and Carrot Bolognese, followed by a dessert. Each course is paired with adventurous organic and/or biodynamic wine picks from wine guru Stan Hilbert. You can choose a menu for either omnivores or vegetarians, and there’s an optional cheese course if you want to go all out. Make a reservation to eat in the safely-spaced dining room or out on the patio (yes to heat lamps!) for $95 per person on OpenTable, or order a dinner for two to take out for $150 via Toast. Cost includes food and wine before tax and tip. Call 617.576.5444 for any carrot queries and other requests.
Omnivore Menu
Carrots Cured 3 Ways
Pickled, Fermented, Pastrami
2020 Glera “Lemoss”, Cà di Rajo
Braised Carrot
Pearled Barley Risotto, Barley Koji, Parsley Salad
2020 “Sikele”, Cantina Marilina, Sicily
Carrot Bolognese
Crispy Guanciale
2017 Albarossa, Negro Lorenzo, Langhe
Optional Paired Cheese + $25:
Moses Sleeper, Jasper Hill, VT
Carrot Tuile, Parsnip Jam
Vermouth Blanc, Dolin
Carrot Tarte Tartin
Carrot Greens Ice Cream
“Cilla” Sherry, Barbadillo
Vegetarian Menu
Carrots Cured 3 Ways
Pickled, Fermented, Pastrami
2020 Glera “Lemoss”, Cà di Rajo
Braised Carrot
Pearled Barley Risotto, Barley Koji, Parsley Salad
2020 “Sikele”,Cantina Marilina, Sicily
Carrot Bolognese
Crispy Shallots
2017 Albarossa, Negro Lorenzo, Langhe
Optional Paired Cheese + $25:
Moses Sleeper, Jasper Hill, VT
Carrot Tuile, Parsnip Jam
Vermouth Blanc, Dolin
Carrot Tarte Tartin
Carrot Greens Ice Cream
“Cilla” Sherry, Barbadillo
