Burgenland by Way of Cambridge

Forage

Next up on Forage’s weekly wine exploration: Burgenland. On Tuesday, November 23rd, Chef Eric Cooper and General Manager/wine guru Stan Hilbert are headed to Austria and you can join them – right in their Cambridge dining room or from the comfort of home. They’ll be tasting their way through some of their favorite natural wines from the region (Austria’s most varied, known for its sweet, botrytized wines made from Muskat Ottonel, Welschriesling, Chardonnay and Traminer) alongside a four-course menu (available in vegetarian and omnivore versions). You can join them on-site for $90 per person or place an order and pick up a meal for two for $140 (before tax and tip). Have a look at the culinary game plan below then book your table online here or reserve your take-out meal over here.

OMNIVORE
German Eggs with Mustard Sauce
Dandelion Greens, Pearl Barley, Pickled Spruce Tips
2019 Koreaa, Judith Beck

Macomber Schnitzel
Roasted Pear, Watercress & Tarragon
2020 “Nacht”, Meinklang

Roasted Duck
Squash Honey Lacquer, Austrian Potato Dumplings, Red Cabbage
2020 “Superglitzer”, Rennersistas

Optional Paired Cheese +$25
Old Goat, Twig Farm, VT
Herbes Salees Quickbread, Autumn Olive Syrup, Apples, Nuts
2019 Pinot Pet Nat, Heidi Schrock

Apple Streusel
Preserves, Timothy Hay Ice Cream
2017 Beerenauslese Cuvee, Kracher

VEGETARIAN
German Eggs with Mustard Sauce
Dandelion Greens, Pearl Barley, Pickled Spruce Tips
2019 Koreaa, Judith Beck

Macomber Schnitzel
Roasted Pear, Watercress & Tarragon
2020 “Nacht”, Meinklang

Galeux d’Eysines Pumpkin
Squash Honey Lacquer, Austrian Potato Dumplings, Red Cabbage
2020 “Superglitzer”, Rennersistas

Optional Paired Cheese +$25
Old Goat, Twig Farm, VT
Herbes Salees Quickbread, Autumn Olive Syrup, Apples, Nuts
2019 Pinot Pet Nat, Heidi Schrock

Apple Streusel
Preserves, Timothy Hay Ice Cream
2017 Beerenauslese Cuvee, Kracher

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