Dollar deals may get all the press, but the elegant oyster is getting its own special night to shine at Forage. Join chef Eric Cooper and his team on Thursday, June 2nd for a twist on their normal weekly wine dinner series as they pair four sustainably-sourced seafood courses with lovely libations made with The Industrious Spirit Co.’s oyster-based vodka, Ostreida (made in Providence, Rhode Island).
Get your cocktail forks ready for an all-oyster extravaganza featuring bivalves on the half shell, oyster chowder, oyster cornbread and even oyster ice cream, all paired with an eclectic collection of Ostreida-based drinks dreamed up by bar manager Katrina Valenti (check out the full menu below).
Tickets for the meal are $95 each, which covers food and cocktails before tax and tip. There will be two seatings, 6:00pm and 7:30pm, which will fill up fast; you can reserve your spot(s) online here, or by calling the restaurant at 617.576.5444.
Industrious Spirits Co. Oyster Dinner
First Course
Oysters on the Half with Domaine Verge Vinegar Mignonette
Ostreida Spritz: Ostreida, Cappelletti, Rhubarb Umeboshi + Brine, Bubbles
Second Course
Oyster Chowder with Dill Oil, Raw Rhubarb, Giant Oyster Cracker
Moonstruck: Ostreida, Manzanilla Sherry, Bergamot Liquor, Juniper, Citric Acid, Orange Blossom Water
Third Course
Bluefish with Oyster Cornbread, Braised Greens, Gin Butter
Overboard: Ostreida, Dulse Vermouth, Preserved Meyer Lemon, Pickled Oyster
Dessert
Spring Flower Duck Egg Pound Cake with Sweet Annie Custard, Oyster Ice Cream
Espresso Martini Riff: Ostreida, Burdock Root, Dandelion Root, Bitter Melon Tincture, Cacao Nib, Oat Milk
