Andy Peay of Sonoma County’s Peay Vineyards crosses the country to join chef William Kovel at Aujourd’hui on Tuesday, April 10th. The five-course dinner will be paired with seven wines, some of which are only available directly from the winery. To complement the evening’s selections, Kovel will be serving sashimi of yellowtail hamachi with spicy melon jus and cilantro; seared diver scallops with oxtail ravioli, hen of the woods and truffle nage; Muscovy duck breast with curried soubise, glazed onions, fava beans and pistachio vinaigrette; and St. Canut Farms porclet with Chantenay carrot puree, navets and star anise. Pastry chef Tim Fonseca’s dessert for the evening has yet to be determined. Seating is very limited for the $200 dinner (the price includes tax and gratuity), so call Aujourd’hui at 617.351.2037 to save your spot.
