Head toward the harbor for a fancy night out at The Boston Wine & Food Festival Charity Wine Dinner on Thursday, September 12th. The Boston Harbor Hotel will be hosting a few of your favorite local chefs for a night of good eats and fine wines to support the good work done by the folks at Spoonfuls, and it’s a great excuse to get a little glammed up. Chefs Robert Sisca (The Banks, Bistro du Midi), Sebastian Zuluaga (Saltie Girl), and Fernanda Tapia (FernCooks, formerly of Comedor) will be joining BHH’s David Daniels in the kitchen for an opulent four-course menu that you can check out below.
Dinner starts at 6:30 in the picturesque John’s Foster Pavillion so bring a cashmere wrap in case there’s a harbor breeze. There’ll be fresh bread from Hi Rise Bread Co., and six elegant wines to complement each course — including magnums of Bollinger Special Cuvée Brut Champagne. Snag tickets here for $350 per person. The proceeds will go towards Spoonful’s amazing work to reclaim perishable food from stores and restaurants that is redistributed to feed folks in need in Eastern Massachusetts, and you learn a little more about their work and mission here.
The Boston Wine & Food Festival Charity Wine Dinner Menu
Hi Rise Bread Co. Bread Service, Garbanzo Truffle Purée, Vermont Cultured Butter
Reception: Chef Sebastian Zuluaga, Saltie Girl
Arrival Raw Bar- ICO Shellfish, Aunt Dotty Oysters, Skips Count Necks, California White Sturgeon, Scallop Crudo, Torched Nantucket Bluefin
First Course: Chef Fernanda Tapia, FernCooks
Fluke Crudo- Jicama, Honey Crisp Apple, Lime-Ginger Vinaigrette, Jalapeño Emulsion, Macadamia
Second Course: Chef Robert Sisca, The Banks
Hopkins Southdowns’ Lamb Ravioli- Sweet Corn, Chanterelle Mushroom, Manchego, Vadouvan Lamb Jus
Third Course: Chef David Daniels, Executive Chef of the Boston Harbor Hotel
Miyazaki A5 Sirloin- Assembly of Manipulated Vegetables, Rib Cap Dim Sum, My Bordelaise
Fourth Course: Pastry Team of the Boston Harbor Hotel
Chelsea’s Mignardises
Formaggio Cheese Collection, Early Autumn Flavors, Pecan Raisin Toast
Featured Dinner Wines:
Reception: Bollinger Special Cuvée Brut Champagne – en magnum
First Course: 2017 Bichot Chablis La Moutonne Grand Cru Burgundy
Second Course: 2014 Domaine Denis Bachelet Vieilles Vignes Gevrey-Chambertin Burgundy
Third Course: 2016 Groth Oakville Cabernet Sauvignon Napa Valley, 2007 Beringer Private Reserve Cabernet Sauvignon Napa Valley
Fourth Course: 1989 Kopke Colheita Porto Douro Valley, Portugal
