Join the globe-trotting, wine-loving team at Forage for an excursion to Euskal Herria, the southwest France and northwest Spain also known as the Basque region, on Tuesday, March 29th. This installment of the weekly wine dinner at the cozy Cambridge spot is like a mini homecoming for owner Stan Hilbert – his grandparents lived in the French Basque region and he spent many summers there growing up. He’ll be highlighting some of his favorites vintages alongside a fun, informal four-course menu (five-course with the optional cheese course) from chef Eric Cooper.
The spread (and pairings) is available for on-site dining (indoors or out on their heated patio) or for take-out. Take a peek at the menu (available in omnivore-, pescatarian-, vegetarian- and vegan-friendly versions) below to see what’s in store then book your table ($95 per person) or place your take-out order ($150 for two people) to enjoy a guided tour (with a true insider) of the Basque region.
OMNIVORE
Yellow Pea & Spinach Stew
Sweet Potato “Chorizo” on Toast
2020 Bizkaiko Txakolina Unfiltered, Bodega Ugabe
Basque Style Baked Eggs
2019 Irouleguy Blanc, Domaine Brana
Braised Lamb
Spiced Yellow Rice, Mussels, Radishes, Mint
2019 Bizkaiko Txakolina Tinto, Doniene Gorrondona
Optional Paired Cheese +$25
Verano, Vt Shepherd Co
Cacao Crackers, Blackberry Preserves, Turron
Iastegi Cider
Herb Cake
Orange Sherbet, Caramelized Buttermilk
Atxa White Vino Vermouth, Destilerías Acha
VEGETARIAN
Yellow Pea & Spinach Stew
Sweet Potato “Chorizo” on Toast
2020 Bizkaiko Txakolina Unfiltered, Bodega Ugabe
Basque Style Baked Eggs
2019 Irouleguy Blanc, Domaine Brana
Braised Mushrooms
Spiced Yellow Rice, Mussels, Radishes, Mint
2019 Bizkaiko Txakolina Tinto, Doniene Gorrondona
Optional Paired Cheese +$25
Verano, Vt Shepherd Co
Cacao Crackers, Blackberry Preserves, Turron
Iastegi Cider
Herb Cake
Orange Sherbet, Caramelized Buttermilk
Atxa White Vino Vermouth, Destilerías Acha
