Owner Nick Zappia and chef Jorge Lopes welcome wine producer and barbeque lover Tony Coturri to The Blue Room on Tuesday, February 28th for a multi-course tasting dinner showcasing Coturri Vineyard’s organic full-flavored reds as paired with real deal southern barbeque. Guests will be gathering around the Blue Room’s outdoor wood grill at 6:00pm for a reception and some Texas-fairground-style sausage on a stick, followed by a family style dinner starting at 7:00pm. The evening’s spread includes burnt ends and barbequed chicken legs with butter pickles and slaw; beef brisket and dry rub ribs with collard greens and bourbon sweet mashed potatoes; and fresh-from-the-windowsill P. Coturri apple pie á la mode. Dinner costs $75 per person not including tax or tip. Seating is limited, so call the Blue Room at 617.494.9034 to put dibs on a seat.