On Thursday, July 24th, the wines of Robert Foley are the order of the day at Excelsior. Wine director Brahm Callahan welcomes the man himself to the Back Bay restaurant for a wine dinner showcasing chef Eric Brennan’s fare paired with a bevy of the Napa Valley beauties. Here’s a little taste of the menu: grilled paillard of ostrich with grilled peach, house-cured pancetta and Old Chatham’s Ewe’s Blue; and carved Ontario buffalo rib eye with vichyssoise gratin, speck and horseradish. Dinner, all five courses of it, costs $175 per person, not including tax or tip. To book your table, call Excelsior at 617.426.7878.