Tag Archives: Boston

RAFT Heirloom Harvest Dinner – Foxboro Bound!

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From Slow Food Boston:

Location: Tastings Wine Bar & Bistro, Foxboro, MA
Cost: $60
When: Thursday, 10/07/2010 6:30PM

Click here to reserve your spaces!

Details:
October brings the real first tastes of fall — and of winter! We’re talking squash (like the Boston Marrow) and root veggies (like the Gilfeather Turnip) and items from the Allium family (Wethersfield Onions, anyone?) Wait, wait. Never heard of them? Maybe that’s because they’ve been classified as ‘endangered’ and entered into the listings of Slow Food USA’s RAFT Program.

As we continue our RAFT Heirloom Harvest Dinner Series, you’ll actually get the chance to taste all of these lovely veggies, and more! Your next opportunity comes Thursday, October 7th at 6:30pm down in Foxboro. (Don’t worry, the Patriots aren’t in town, so traffic is no excuse to miss out!)

Chef Matthew Maue at Tastings Wine Bar & Bistro is planning a major to-do for you: a reception with passed apps and then a four course dinner (hmm heirloom lettuce salad with country ham, braised short ribs, squash mousse!) This is the time to indulge in the late harvest, so definitely plan to join us for this scrumptious meal.

Cost for the evening is $60 with wine pairing available for and extra $15. As usual, we do require preregistration and payment.

**Since this will be a pre-planned set menu, please be sure to alert us of any food allergies or intolerances ahead of time. Thanks!**

Directions:
Tastings Wine Bar & Bistro is located at 201 Patriot Place in Foxboro, directly across from CBS Scene. More information and directions can be found on their website.

Boston’s Mangalitsa Debut – A Very Special Dining Event Presented by Executive Chef Jason Bond of the Beacon Hill Hotel & Bistro

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The Mangalitsa officially debuts in Boston, MA courtesy of Chef Jason Bond of the Beacon Hill Hotel & Bistro. Bond will hold a very special “Black and Tan Dinner” (named after the two pigs he brought to New England). The six-course menu featuring Bond’s organic pasture-raised Mangalitsa dinner will be held on Wednesday, March 3, 2010 with two seatings (6:00PM and 8:30PM) and costs $65.00 per person with an optional wine pairing for an additional cost.

“I’m very proud to be the guy who brought this breed to New England and gave Boston its first taste of these fabulous pigs which we raised on a rotating organic pasture,” said Bond.

Be part of New England Foodie History and join Chef Bond at the Beacon Hill Hotel & Bistro for this very special event. Reservations are highly recommended and can be made by calling 617-723-7575. (see the Menu at http://beaconhillhotel.com/bistro/menus/events.html)

Known for its high quality fat, Mangalitsa meat is more heavily marbled, delivers a more pronounced and flavorful meat, and is hailed as some of the
world’s best tasting pork. While a lard-type breed, the Mangalitsa fat is more unsaturated than normal pig fat.