Fairsted’s Sea & Field Dinner

Fairsted Kitchen

Just because it’s cold outside doesn’t mean fresh, local food has to be a thing of the past (or the distant, warm future). On Monday, December 4th, join the folks at Fairsted Kitchen in Brookline for one final seasonal hurrah, with a five-course dinner celebrating the bounty of late fall. Executive Chef Phil Dwyer has designed each course around one seasonal ingredient (bay scallop, parsnip, cranberry, pumpkin, and purple sweet potato), with seafood from their friends at Red’s Best Seafood and produce from Still Life Farm in Hardwick. He’ll have a little help from Fairsted’s bar expert Emma Connolly, who has picked perfect wine pairings and designed a house-made soda for the occasion. Dinner is $60 per guest, with the wine supplement available for $25 (payable on site, night-of). To book your seat at this delicious table, click here

Prix Fixe Menu

Bay Scallop | smoked tomato, sweet chili

Parsnip | escargot, polenta, red wine

Cranberry

Pumpkin | curry, hake, apple butter

Purple Sweet Potato| it’s a pie

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