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gilanaI know I've got a lot of single-malt fans reading this...
On Tuesday, February 28th chef Eric Bogardus invites Master of Scotch Brad Jarvis to pair his best single malt scotches with five flavorful courses from the Vox Populi kitchen. Bogardus’ menu for the evening boasts courses like tuna tartare with chickpea flour fried oyster and sesame seaweed salad; triple cream boursin with baked pear and spicy walnuts; lobster knuckle stew with tarragon and Bristol’s cream; braised rabbit with peppers, black trumpets, and saffron risotto; and warm chocolate torte with turbanado torched bananas and gingered orange jus. Each course will be matched with a single malt scotch whisky – among the evening’s pairings – a 15 year Dalwhinnie, a 15 year Caol Ila and a 14 year Clynelish. Dinner starts at 6:30pm and reservations are required, so call 617.424.8300, or drop an email to marketing@voxboston.com.
On Tuesday, February 28th chef Eric Bogardus invites Master of Scotch Brad Jarvis to pair his best single malt scotches with five flavorful courses from the Vox Populi kitchen. Bogardus’ menu for the evening boasts courses like tuna tartare with chickpea flour fried oyster and sesame seaweed salad; triple cream boursin with baked pear and spicy walnuts; lobster knuckle stew with tarragon and Bristol’s cream; braised rabbit with peppers, black trumpets, and saffron risotto; and warm chocolate torte with turbanado torched bananas and gingered orange jus. Each course will be matched with a single malt scotch whisky – among the evening’s pairings – a 15 year Dalwhinnie, a 15 year Caol Ila and a 14 year Clynelish. Dinner starts at 6:30pm and reservations are required, so call 617.424.8300, or drop an email to marketing@voxboston.com.
