On Wednesday, February 23rd, chef Tim Partridge welcomes Tony Coturri of Coturri Winery, California’s most famous organic winemakers, to Perdix for an exceptional evening of food and wine. To complement Coturri’s natural, preservative-free wines Partridge will be matching them with courses like Wild Ben’s wild mushroom soup with bone marrow toasts; venison medallions, roasted chile puree and sweet and sour cippolines; house-made sausages with sangiovese-dried cherry sauce and fried bread salad; shortrib tortellini and foie gras gravy; and gorgonzola flan and zinfandel gelee. Dinner costs $65 per person not including tax and gratuity. Call 617.338.8070 to make reservations.
