Chef Todd Ciampolillo invites guests to join him at Indigo in Needham on Tuesday, April 26th for a four course wine dinner featuring wines from the Hess Collection. Courses for the evening include five spice crusted halibut served over a shrimp and vegetable stuffed rice paper bundle with a roasted peach barbecue sauce; pan seared boneless lamb loin with sour cherry and pecan wild rice medley, and a caramelized onion cornbread pudding finished with a blackberry plum reduction. Save room for roasted pear Tarte Tatin topped with glace au citron. The dinner, which starts at 7:00pm, costs $69 per person. Call Indigo at (781) 453-0002 for reservations or additional information.
