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1) On September 25, at 6:30pm, Legal Sea Foods in Park Square will host a wine dinner with selections from Feudi di San Gregorio’s extensive portfolio of Irpinian wines. True visionaries from the mountainous Italian region of Irpinia in Campania, Southern Italy, Feudi di San Gregorio focuses on blending the heritage and traditional flavors of Irpinian wine with a forward-thinking emphasis on art and modernity, encapsulating the excellence and esteem that the brand has commanded since its inception in 1986. Distinguishing itself from other Campanian wineries, Feudi di San Gregorio emphasizes its region, by explaining how the unique climate and environment of Irpinia cultivates a distinctly rugged, yet natural vineyard that sets Irpinian wines apart. A region characterized by mountains and woodlands, Irpinia boasts robust vineyards, grown naturally alongside fruit trees and forests, that take advantage of the region’s unique rainfalls and mild Summers to produce distinctly Irpinian grapes. With great respect for the traditions of the land, coupled with a comprehensive mastery of modern oenological techniques and an emphasis on art and design, Feudi di San Gregorio produces wines that piece together a mosaic of the communities, hills and cultures of Irpinia.
Legal Sea Foods will team up with Feudi di San Gregorio’s Brand Export Manager, Andrea Fabiano, to host a four-plus-course dinner featuring signature cuisine paired with his selections from the winery’s collection of Irpinian wines. The menu will be presented as follows:
HORS D’OEUVRES
Uni Bisque
Tuna Crudo
Brandade Croquette
Feudi di San Gregorio “Ros’Aura,” Irpinia Rosato DOC, 2016
FIRST COURSE
Seared Halibut Cheek (gnocchi, toasted hazelnuts, sage brown butter)
Feudi di San Gregorio Falanghina del Sannio DOC, 2015
Feudi di San Gregorio Fiano di Avellino DOCG, 2015
SECOND COURSE
Rosemary Smoked Salmon (morel mushrooms, plum demi-glace, prosciutto)
Feudi di San Gregorio “Pàtrimo,” Campania Rosso IGT, 2013
MAIN COURSE
Braised Pork Shank (bone marrow butter, roasted root vegetables)
Feudi di San Gregorio Taurasi DOCG, 2011
Feudi di San Gregorio “Piano di Montevergine” Taurasi Riserva DOCG, 2011
CHEESE COURSE
Pecorino Romano, Manchego, Taleggio
Feudi di San Gregorio “Serpico,” Irpinia Aglianico DOC, 2011
COST: $110 per person (excludes tax & gratuity)
Reservation required by calling 617-530-9397
For Reservations, please call (617) 421-4466.
3) Earls Kitchen + Bar soon will open their second Massachusetts location within The Shops at the Prudential Center in Boston’s Back Bay. Opening to the public on September 8, the new location will be Earls’ 10th and their largest concept in the United States. "Earls Kitchen + Bar, the iconic staple from Canada, strikes a balance of healthy and indulgent by offering a menu diverse in culinary experiences inside a lively, high-energy bar and dining environment complete with an unmatched rooftop patio where authentic hospitality takes centerstage."
Earls has a fun cocktail menu curated by internationally renowned beverage director Cameron Bogue. Earls’ cocktail gurus will shake-and-stir modernized classics in addition to pouring authentic craft cocktails and balanced libations with a twist of novelty. They use freshly-squeezed juices, seasonal fruits, small batch syrups and market-fresh herbs. Check out cocktails like the Paper Plane (with Buffalo Trace bourbon, Montenegro, amaro, Aperol and fresh lemon), and Absinthe Minded (with Bombay dry gin, Tio Pepe Fino Sherry, Martini blanco vermouth, absinthe and fresh lime).
Each month, Earls will feature a specialty cocktail that is available all day, every day for only $5; in the spotlight in September are four renditions of the Moscow Mule.
Earls also features local and regional craft beer selections and an unpretentious wine list focused on quality and value that is curated by corporate sommelier David Stansfield, a wine educator and writer who is known for his wit and keen understanding of the wine experience. The wine list is presented in an easygoing fashion that is tailor-made for its Prudential Center location with a heavy focus on wines of Italy and classic biodynamic producers.
Each Earls menu is unique to its local market and surroundings. At its core, Earls offers diverse selections ranging from bibimbap, jeera chicken curry, sushi and south-of-the-border specialties in addition to serving up classics like gourmet burgers, steaks and fresh seafood. Choices from its all-day menu include three types of Wings from traditional hot and Korean hot to Jamaican jerk; Blackened Swordfish Tacos in flour tortillas with melted white cheddar, roasted jalapeño crema, pico de gallo and fresh cilantro; a half-dozen burger options, including the Fenway Burger with battered onion rings, red pepper relish, aged white cheddar and lettuce on a freshly baked brioche bun; and, Steak & Sushi with tataki-style steak and ponzu sauce with a choice of a dynamite roll or spicy tuna sushi.
4) The SRV team and Nino Negri winemaker, Claudis Alonghi, invite guests to join them at their first-ever wine dinner on September 12th at 6:30pm. Established in 1897, the winery is located in the Vatellina valley in Lombardy, and primarily grows Chiavanesca, the local clone of Nebbiolo. One of their specialties is Sfursat, a wine made from grapes that are allowed to initially dry for about 100 days in the cool, dry, alpine air.
Cost: Tickets cost $100 per guest, not including tax and gratuity, and will include a multi-course dinner paired with some of Nino Negri's top bottles.
To make reservations, please contact (617) 536-9500
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