On Wednesday, July 17th Excelsior wine director Dan O’Brien welcomes Elaine Honig of California’s Honig Vineyard and Winery for a summer wine dinner. Chef Eric Brennan pairs a four-course menu with tastings of Honig’s entire portfolio – from rare back vintages to limited production dessert wines. The $150 prix fixe features Brennan’s skilled handiwork in courses like roasted California squab with spiced blackberry lacquer, smoked pigeon confit and sweet potato pierogi; and char-grilled buffalo ribeye with toasted capellini carbonara, custard, foraged mushrooms and cabernet demi-glace. Save room for dessert – you’ll need it. Pastry chef Molly Hanson brings down the house with a Tower of Sweet Endings – vanilla bean angel food cake and roasted apricot, ricotta cheesecake with candied Meyer lemon; strawberry pound cake with poppy seed ice cream; grilled ‘honeyed’ white nectarine and a mini rhubarb raspberry tart. To make reservations, call Excelsior at 617.426.7878.