The pros at Forage in Cambridge know that sparkling wine is perfect for any occasion, including their weekly Tuesday night wine dinner series. Chef Eric Cooper and wine guru Stan Hilbert have a very sparkly good time planned for July 26th with a menu packed with fresh local summer ingredients paired with bubbles from small, interesting producers making organic, biodynamic and natural wines. There are menus for both vegetarians and omnivores, featuring pairings like Dandelion Greens with house bacon (or with smoked pecans for non-meat eaters), green tomatoes, black walnuts and pea shell vinegar paired with 2019 “Ptit Jules,” Achard-Vincent, Clairette de Die; and Braised Fennel with shell peas, baby carrots, garlicky ricotta and calabrian chili oil paired with 2021 “Figure 3” Pét -Nat Rosé, Iapetus, Vermont. Check out the full menu below. Dinner will be dine-in only this week (indoors or on the patio) to preserve the all-important wine fizz, and there will be time to go over each wine and discuss how sparkling wines are made. Dinner is $95 per person not including tax and tip, plus you can (and should!) add the optional cheese course for $25; reserve your spot here between 5:00 and 7:45pm, and call 617.576.5444 with any Qs.
July 26th 2022 Sparkling Wine Dinner
OMNIVORE
First Course
Dandelion Greens with House Bacon, Green Tomatoes, Black Walnuts, Pea Shell Vinegar
2019 “Ptit Jules,” Achard-Vincent, Clairette de Die
Second Course
Braised Fennel with Shell Peas, Baby Carrots, Garlicky Ricotta, Calabrian Chili Oil
2021 “Figure 3” Pét -Nat Rosé, Iapetus, Vermont
Third Course
Pork & Beef Meatballs with Dandelion Sauerkraut, Cherry Tomatoes, Garlic Bread
“Albone” Lambrusco di Modena, Podere Il Saliceto, Emilia Romagna
Optional Paired Cheese +$25
Oma, Von Trapp, VT with Manchurian Apricot Coulis, Kirby Cucumber, Red Gooseberries
2014 Champagne Brut, Girost
Dessert
Beet Cake with Chocolate Sorbet
2020 “X Bulles,” Le Fay d’Homme, Muscadet
VEGETARIAN
First Course
Dandelion Greens with Smoked Pecans, Green Tomatoes, Black Walnuts, Pea Shell Vinegar
2019 “Ptit Jules,” Achard-Vincent, Clairette de Die
Second Course
Braised Fennel with Shell Peas, Baby Carrots, Garlicky Ricotta, Calabrian Chili Oil
2021 “Figure 3” Pét -Nat Rosé, Iapetus, Vermont
Third Course
Olive & Bean Fritter with Dandelion Sauerkraut, Cherry Tomatoes, Garlic Bread
“Albone” Lambrusco di Modena, Podere Il Saliceto, Emilia Romagna
Optional Paired Cheese +$25
Oma, Von Trapp, VT with Manchurian Apricot Coulis, Kirby Cucumber, Red Gooseberries
2014 Champagne Brut, Girost
Dessert
Beet Cake with Chocolate Sorbet
2020 “X Bulles,” Le Fay d’Homme, Muscadet
