The dynamic duo behind Excelsior, executive chef Eric Brennan and pastry chef Molly Hanson, are off to New York on Wednesday, October 19th to prepare a five-course Wine Lovers Dinner at the James Beard House. The evening starts at 7:00pm with a champagne reception and hors d’oeuvres like miniature fried oyster po’ boys; and smoked duck confit and Vermont chevre profiteroles. Dinner includes courses like big eye tuna and wild salmon sashimi with Guatemalan white shrimp ceviche and carrot-ginger emulsion; pomegranate-marinated Colorado lamb rib-eye with olive-braised lamb shank and spinach and goat’s milk feta spanakopita; and toasted almond ice cream sandwich with poached Seckel pears, Lyle’s golden syrup, and red currant coulis. The dinner costs $90 for members and $115 for guests. Call the Beard House at 212.627.2308 to catch Brennan and Hanson while they’re in New York or call Excelsior at 617.426.7878 to enjoy their cooking a little closer to home.