WINE & CULINARY SERIES RETURNS TO BEACON HILL
The Beacon Hill Hotel & Bistro’s Monday Night Wine Dinner Series Returns for Winter/Spring 2010
WHAT: Take a culinary wine tour around the world with the Beacon Hill Hotel & Bistro’s Wine & Dine Mondays series. The series, now in its sixth year, is designed to both educate and entertain. Aimed at oenophiles of all levels, “Wine & Dine Mondays are about wonderful wines, creative food and friendship,” said Cecilia Rait, Proprietress and resident Wine Director of the Beacon Hill Hotel & Bistro. Diners’ are invited to visit various wine regions without leaving the comfort of their seats, as Cecilia and Tracy Burgis of M.S. Walker act as virtual tour guides moving from region to region and explaining the complexities of each selection. Each of the eight events will be held on the second and fourth Monday of every month beginning on January 25th, 2010 and ending in the Spring on May 10th, 2010. As the series spans the globe from our very own vineyards here in the U.S., to various locals such as Austria, Italy and France, the series is of course not simply about the wine; but, also the wonderful food. Each four-course dinner showcases regional fare as well the culinary artistry of Executive Chef Jason Bond whose selections will accent each featured wine. This intimate adventure is set in communal seating to encourage conversation and for the price of $55.00 per person (tax and gratuity not included), guests are treated to the full four-course dinner including the various wines to accompany their dining and educational experience. Reservations are required.
WHERE: The Beacon Hill Hotel & Bistro| 25 Charles Street, Boston, MA | 617-723-7575 | http://www.beaconhillhotel.com.
WHEN: The Beacon Hill Hotel & Bistro’s Wine & Dine Mondays Series is held at 7:00PM on the second and fourth Monday of each month starting on January 25th, 2010 and ending on May 10th, 2010 (See Schedule Below).
Wine & Dine Mondays Schedule
Mendocino and Lake County
January 25th, 2010 7:00PM
Heralded for their natural beauty, California’s two northernmost wine regions offer an array of gorgeous wines as well. During this dinner we will sample a select few.
Puglia
February 8th, 2010 7:00PM
Puglia stretches from the spur of the Italian boot to its heel. It is together with Sicily the most productive wine region in Southern Italy. Many exciting wines have been crafted in the area since the wine revolution of the 1980’s. Have your passport in hand as we travel through Puglia and sample the region.
It’s all Greek to me!
February 22nd, 2010 7:00PM
Birthplace of Western civilization, Greece is in many ways also the birthplace of our modern wine culture. Greek wine has come a long way since an appellation system was put into place in the 1970’s. Travel both across the pond and back in time for this wine dinner.
Barossa Valley/Langmeil Winery
March 8th, 2010 7:00PM
Barossa is considered one of the top districts on the Australian wine map. Despite being made in a high-tech and modern fashion, the area’s wines are like the Australian people: outgoing and unpretentious. Join us for this culinary adventure.
Tempranillo
March 22nd, 2010 7:00PM
Tempranillo is a black grape varietal widely grown to make full-bodied red wines. The Phoenicians brought this grape to the Iberian peninsula where it found its home. We will not only sample the wines from Spain and Portugal, but also a new world version from California.
Alsace – Maison Hugel
April 12th, 2010 7:00PM
Hans Ulrich Hugel settled in Riquewihr, France in 1639 after the Thirty Years War and soon took charge of the Corporation of Winegrowers. The family has been making wine in Alsace ever since. During this journey we will sample some of the traditional varieties of the region.
Austria
April 26th, 2010 7:00PM
In the 1980’s the Austrian Parliament enacted perhaps Europe’s most stringent wine legislation drawing young winemakers and cutting-edge techniques to the vineyards and cellars with the law’s emphasis on quality over quantity. Austria makes some of the raciest, most exciting wines in central-eastern Europe. Still relatively unknown, they deserve wider recognition. Come see what you think!
Blind tasting
May 10th, 2010 7:00PM
For the last wine dinner of the season, we will blind taste some of our favorites from our previous adventures. If you’ve been with us the entire journey maybe you’ll be able to identify some of your favorites as well. If this is your first trip with us it will be a memorable one!
COST: $55 Per Person (tax and gratuity not including), Reservations are necessary. Please call 617-723-7575
Fondue Sundays at the Beacon Hill Hotel & Bistro
The Beacon Hill Hotel & Bistro Launches Special Fondue Sunday Night Dinner Series
WHAT: Come join the Beacon Hill Hotel & Bistro for their Fondue Sunday’s featuring classic fondue in the French style presented for sharing. With pots suitable for sharing between 2 to 4 guests ($26.00 per pot) - you’ll be treated to a piping hot pot of Classic French Fondue (250 ml Abymes Tradition Vin de Savoie, (white wine from the French Alps) and pinch sea salt (see recipe below) served with small potatoes boiled in sea-salted water, cornichon pickled vegetables such as ramps, cipolini onions, and cauliflower, and rustic bread locally sourced from Iggy's Francese (which has a nice open texture like a Poilane). Fondue Sundays will run Sunday, January 10th, 2010 through the Spring as a special in conjunction with the regular menu and dinner service, which runs 5:30PM – 10:00PM. Reservations are recommended by calling 617-723-7575.
WHERE: The Beacon Hill Hotel & Bistro | 25 Charles Street, Boston, MA | 617-723-7575 | www.beaconhillhotel.com.
WHEN: Beginning Sunday, January 10th, 2010 and available every Sunday until the Spring.
COST: $26.00 per pot, perfect for sharing.
RECIPE:
Jason Bond’s Classic Fondue in the French Style
Ingredients:
2 grinds white pepper, from a mill
5 passes fresh grated nutmeg
2 ounces Berghof Bio Appenzeller, grated
2 ounces Laguiole, grated
2 ounces Gruyere du Fort, grated
1 tsp Kirschwasser
1/2 Tablespoon cornstarch
Description:
Make a slurry with the Kirschwasser and the cornstarch. It should be thick,
but pourable. Use more or less Kirschwasser to get a consistency you like.
Set at the ready, next to the stove.
In an enameled cast iron fondue pot, add the wine, salt, pepper and nutmeg.
Bring to a boil and add the grated cheese all at once. Whisk over heat
until the cheese has melted. Whisk in your slurry, a little at a time, until
the fondue has a pleasant texture. Adjust the seasoning and serve hot.
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About the BHHB:
The Beacon Hill Hotel & Bistro, is both an intimate and authentic boutique hotel and an award winning Bistro in Boston’s historic Beacon Hill. The Hotel consists of 12 guest rooms and one in-room suite; blending both modern convenience and historical character reflected in its thoughtful and distinctive design.
The Bistro serves Breakfast, Lunch and Dinner, as well as, weekend Brunches and is open 365 days a year. Hours of operation are as follows: Breakfast: Monday through Friday 7AM to 10AM & Saturday and Sunday 7:30AM to 10AM, Lunch: Monday through Friday 11:30AM to 3PM, Brunch: Saturday and Sunday 10AM to 3PM, Afternoon Bar Menu: All Week 3PM to 5:30PM, Dinner: Monday through Saturday 5:30PM to 11PM - Sunday and Holidays - 5:30PM to 10PM.
The Beacon Hill Hotel & Bistro is located at 25 Charles Street and is adjacent to the Public Garden on the corner of Charles and Chestnut Street, easily accessible by T from either the Charles/MGH or Park Street Stations. For More information please call 617-723-7575 or log on to: www.beaconhillhotel.com.
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