Chef Eric Brennan teams up with and David Waters, Executive Director of Community Servings for Serving Up Spring at Excelsior on Tuesday, April 26th. From 6:00-10pm, guests can sample a dozen or so dishes from Brennan’s spring menu including Guatemala shrimp with dill, avocado, tomato and carrot-orange emulsion; charred Kobe beef with spring succotash and truffle tater tots; and Dungeness crab cocktail with gazpacho gelée and Green Goddess aioli. Tickets for the tasting event cost $50 per person, with the proceeds going to Community Servings, which provides free home-delivered meals to
people homebound with HIV/AIDS and other acute life-threatening illnesses. For reservations go to the Community Servings website or call Heather at Community Servings at 617.445.7777.