Boston Flora

Tag: Striped Bass

  • Thursday, August 20, 5:30 pm – From Farm to Table: An Inspired Dinner at Tower Hill Botanic Garden

    Under the setting sun over Wachusett Reservoir, the culinary team of Pepper’s will offer an inspired evening featuring an enticing menu created in the tradition of the Slow Food Movement, with the best local raised or produced ingredients from area farms.  Proceeds from the evening support Tower Hill Botanic Garden.  Crystal Brook Farm from Sterling provides fresh goat cheese for the dessert.  The chefs also collaborate with Keown Farm of Sutton, Massachusetts and with John Lee from Allandale Farm in Brookline, Massachusetts, creating foods made from the best that nature has to offer.  John Trexler, Executive Director, will offer a spirited tour of Tower Hill Botanic Garden and dinner will follow.  The date is Thursday, August 20, beginning at 5:30 pm.  Members of Tower Hill – $100, $125 non-members.  Register on line at www.towerhillbg.org.  You may also call 508-869-6111, ext. 124 to register by phone, or email registrar@towerhillbg.org.

    The Menu

    Heirloom Tomato, Watermelon & Cucumber Stacked Salad

    Roasted Assorted Variety of Baby Fingerling Potatoes

    Pan-Seared Local Striped Bass with Lobster Sauce and Stuffed Squash Blossoms

    Braised Short Ribs of Local Beef with Organic Mixed Mushrooms

    Selection of Artisan Breads

    Goat Cheese Cheesecake with lemongrass-scented stone fruits

  • Sunday, August 23, 7 pm – Fruits of the Land Dinner

    Fruitlands Museum invites you to taste fabulous food from local farms at its Fruits of the Land Dinner, Sunday, August 23 beginning at 7 pm.  The dinner, overlooking the spectacular Nashua River Valley, will be a gourmet treat, with all proceeds supporting Fruitlands Museum.

    Sam Hunt, executive chef and co-manager of Indigo Bistro in Hamilton, MA,
    will serve savory and exquisite dishes prepared with local ingredients to delight the most discerning palates.

    Dinner will include:

    • Trilogy of tomatoes with hand-pulled mozzarella and basil jelly
    • Local Surf & Turf of grass-fed beef and striped bass
    • Grilled corn relish and cornbread pudding
    • Summer peach napoleon & cream cheese mousse with shaved Taza chocolate

    A vegetarian menu may be requested in advance of the dinner.

    Reservations are $100 per person with wine pairing or $65 without wine. For reservations, log on to www.fruitlands.org, email kcastorano@fruitlands.org, or call 978-456-3924, ext. 289.

    http://www.uscsd.k12.pa.us/bakeres/lib/bakeres/fall-harvest.jpg