Winemaker Mark Neal travels across the country for dinner at Excelsior on Tuesday, November 11th. You, no doubt, won’t have to travel that far but you’ll still be treated to chef Eric Brennan’s five-course menu, paired with six wines from the Napa Valley vineyard. See which wine accompanies yellowtail crudo with preserved lemon and anise; or what Brennan pairs with grilled Carolina duck with uchiki kuri ravioli and sauce salmis. Dinner, which costs $165 per person (not including tax or tip), starts promptly at 7:00pm and reservations are required so call 617.426.7878 to guarantee your spot at the table.