With spring just around the corner, newly appointed chef Michael Kraus and his team take a tour of some biodynamic wines in the next segment of blu’s Saturday Wine Series. On Saturday, March 31st Kraus will be putting out small plates of crispy organic potato gratin and boule de quercy cheese; organic testa “breakfast” sandwich; grilled sardines and apple compote with dill and Fresno pepper marinade; and organic rabbit mole. The informative session, which will include useful tips for tasting, buying and storing your favorite bottles, runs from 1:30-3:00pm and costs $45 per person. Space is limited, so call blu at 617.375.8550 to reserve your seat.
