Meet the Marzae Winemakers

Jenna Sarno for Marzae Wines

Take your localvore life to the next level on Tuesday, July 9th when Forage welcomes Eliot Martin and Katie Luczai of Marzae Wines in Acton. The husband and wife team are determined to make Massachusetts natural wine a thing and you can join the campaign by tasting four of their exceptional wines paired with summery eats from chef Eric Cooper. Check out the menu below for pairings like Seared Green Beans with Slivered Almonds and Ginger Carrot Puree with “M. Struthiopteris” Chardonnay, Vidal & Apples; and Beef Sugo with Creamy Polenta, Fried Quail Egg and Garlic Scapes matched with “C. Fallax” Marquette, Blaufränkisch, Arandell, White Pearl & Aronia Berry.

Dinner is served in the cozy, comfortably air conditioned Cambridge dining room from 5:00 to 8:45pm (no patio until August due to renovations), and you can scoop up your spot here. The meal costs $110 per person, which includes all your food and wine pairings, plus you’ll have a chance to take home any bottles you like at retail prices after dinner. Give the restaurant a call at 617.576.5444 if you have any Qs, and be sure to follow Marzae on IG for updates on all their winemaking adventures.

Marzae Wine Dinner Menu

OMNIVORE
Scallop Conserva
Black Raspberries, Sea Vegetable
“S. Nigra” Riesling

Seared Green Beans
Slivered Almonds, Ginger Carrot Puree
“M. Struthiopteris” Chardonnay, Vidal & Apples

Beef Sugo
Creamy Polenta, Fried Quail Egg, Garlic Scapes
“C. Fallax” Marquette, Blaufränkisch, Arandell, White Pearl & Aronia Berry

Strawberry Tiramisu
Aperitivo no.1 Americano

VEGETARIAN
Snap Pea & Herb Oil
Black Raspberries, Sea Vegetable
“S. Nigra” Riesling

Seared Green Beans
Slivered Almonds, Ginger Carrot Puree
“M. Struthiopteris” Chardonnay, Vidal & Apples

Mushroom Sugo
Creamy Polenta, Fried Quail Egg, Garlic Scapes
“C. Fallax” Marquette, Blaufränkisch, Arandell, White Pearl & Aronia Berry

Strawberry Tiramisu
Aperitivo no.1 Americano

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