Chef de cuisine Todd Winer welcomes guests to Olives for his monthly Essence of Olives Dinners celebrating a singular, seasonal ingredient via five delicious courses paired with accompanying wines. The June installment, scheduled for Tuesday, June 28th, highlights asparagus, demonstrating the vegetable’s versatility in dishes like asparagus and oyster soup; plancha of Kobe beef with morel mushrooms, asparagus puree and crispy asparagus fries; and milk chocolate dipped white asparagus with vanilla and green asparagus custard and triple crème orange gelato. The dinners cost $65 per person and get underway at 6:00pm in the Private Wine Room at Olives. Seating is communal and reservations are required so call 617.242.1999 for more information or to reserve your seat. Mark your calendars for the tomato-centric menu on Tuesday, July 19th and the corn-focused menu on Tuesday, August 23rd.