Tosca’s executive chef Kevin Long teams up with associate winemaker Jennifer Beloz of Ravenswood Winery on Thursday, January 26th for a dinner highlighting Ravenswood’s wide array of spectacular red wines. Hors d’oeuvres like zinfandel pizza dough with rich caramelized onions and other seasonal appetizers will starts circulating around 6:30pm followed by dinner around 7:00pm. Long and his cohorts in the Tosca kitchen will be offering up courses like duck confit salad of frisee, lardoons and crispy duck skin; veal a la Holstein; handmade gnocchi stuffed with prunes and short rib marmalade; Tosca’s signature lamb tasting; epoisses and more; and truffles and amaretti to wrap things up. The dinner (and accompanying wines) costs $95 per person. Call Tosca at 781.740.0080 to reserve your table.