Boston Public Market debuts their Signature Chef Dinner Series on Tuesday, February 28th with Taranta‘s chef Jose Duarte. Duarte’s six-course menu – with a focus on sustainably and locally sourced ingredients – will feature seasonal dishes like butternut squash soup and sous vide pork tenderloin, along with goods from Boston Public Market vendors like Q’s Nuts and Nella Pasta. There will be pairings of New England wines, beers and spirits to highlight the flavors of each course. Tickets are $160 each for Trustees members and $200 each for nonmembers—they can be purchased online here.

First Course
Siena Farms Butternut Squash soup, Q’s Maple roasted Pecans, Pumpkin Seed oil

Second Course
New England Seafood Causa: Aji Amarillo Potato, todays Red’s Best “Best” seafood

Third Course
Nella’s Potato and Scamorza Agnolotti with a Panca Pepper mushroom pancetta cream sauce

Fourth Course
Market garden salad with Cornerstalk Farms greens

Fifth Course
Sous vide Stilman’s Pork Tenderloin with a Taza Rocoto Pepper Chocolate Sauce, Huacatay Roasted Winter Root Vegetables, Seasonal greens

Dolci
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