Rose-ish Wine Dinner at Forage

Forage

It’s summertime and the wine-drinking life is easy here in the height of rosé season. The pros at Forage in Cambridge are back after a holiday hiatus with their weekly wine dinners — and not a moment too soon — with a palette of pink wines paired up with super fresh locally-grown summer ingredients. Chef Eric Cooper and wine guru Stan Hilbert have put their heads together for a fabulous four-course “Rose-ish” Dinner on July 12th with fun, esoteric rosé wine pairings, including matchups like Red Lentil Fritters with Carrot Salad, Mustard Vinaigrette and Carrot Top Pistou paired with 2021 Pinke Pinke, (Schlossmuhlenhof, Kettenheim, Germany); and Roasted Half Cornish Game Hen with Soldier Bean Salad, Green and Wax Greens and Black Barley paired with Margins 2021 “Neutral Oak Hotel” (Watsonville, CA). A full menu is below. As always there will be a lively and informative discussion over dinner about the wines, including some facts about rosé winemaking techniques and styles, plus plenty of time to answer any of your pink wine-related questions. The meal is $95 per person to dine in (indoor and patio seating available) and $150 to take out (for two people), which includes all of your food and wine before tax and tip. Omnivore and vegetarian menus are both available. Make a reservation to dine in here from 5:00 to 7:30pm, or order takeout via Toast. Call 617.576.5444 with any questions.

Rosé-ish Wine Dinner Menu

OMNIVORE

Cabbage Dumpling with Espelette and Dill, Sour Cherry Broth, Creme Fraiche
NV “Perles D’Automnes” Crémant du Jura, Pierre Richard

Red Lentil Fritters with Carrot Salad, Mustard Vinaigrette, Carrot Top Pistou
2021 Pinke Pinke, Schloss Muhlenhof, Germany

Roasted Half Cornish Game Hen with Soldier Bean Salad, Green & Wax Greens, Black Barley
2021 “Neutral Oak Hotel”, Margins, CA

Frozen Cranachan with Honey, Raspberries
Vermut Flores Rosé, Uruguay

VEGETARIAN

Cabbage Dumpling with Espelette and Dill, Sour Cherry Broth, Crème Fraîche
NV “Perles D’Automnes” Crémant du Jura, Pierre Richard

Red Lentil Fritters with Carrot Salad, Mustard Vinaigrette,
Carrot Top Pistou 2021 Pinke Pinke, Schloss Muhlenhof, Germany

Stuffed Zucchini with Soldier Bean Salad, Green & Wax Greens, Black Barley
2021 “Neutral Oak Hotel”, Margins, CA

Frozen Cranachan with Honey, Raspberries
Vermut Flores Rosé, Uruguay

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